Title: Baked Carrots and Potatoes with Nutmeg
Categories: Casserole Side Vegetable
Yield: 5 Servings

1/2	c	Onions; chopped
2	tb	Vegetable broth
4	md	Carrots; peeled, julienned
4	md	Potatoes; peeled, julienned
		Salt and pepper; to taste
		Nutmeg; grated, for garnish
1	c	Milk, skim

Recipe by: The Workbasket Mar. 1989 Preparation Time: 1:10 In pan, saute onions in the vegetable broth. Place half of carrots in a ca

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