"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrots (or potatoes) supreme Recipe

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This recipe for Carrots (or potatoes) supreme, by , is from Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Anstey
Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound carrots ( you can substitute sweet or white potatoes)
(1) 6 ounce package cream cheese (reg or lowfat)
1/2 cup sour cream (reg or lowfat)
1/2 stick butter or margarine
1 egg
salt and pepper to taste
parsley flakes

Directions:
Directions:
Peel carrots (or potatoes) and boil til tender, drain. Add cream cheese, sour cream , butter, egg and salt/pepper. Beat with a mixer til pretty smooth. Pour into a greased casserole dish and cover with foil, bake at about 375 degrees for 30 minutes, uncover and finish at 425 degrees for about 5-10 minutes. Garnish with parsley and serve hot.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This dish is SO quick and easy for a holiday side and does well made ahead/frozen. Measurements are very approximate- you can't go wrong with cream cheese, sour cream and butter added to almost anything :)

 

 

 

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