Braised Potatoes And Carrots

By Barbara Kafka

Total Time
15 minutes
Rating
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Ingredients

Yield:Four servings
  • 1pound potatoes, peeled and cut into 1-inch pieces
  • 12ounces carrots, peeled and cut into 1-inch pieces
  • ½cup chicken broth, canned or homemade
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

133 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 4 grams protein; 108 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all the ingredients in a half-quart souffle dish. Cover tightly with microwave plastic wrap and cook at 100 percent power in a 650- to 700-watt microwave oven for 10 minutes. Prick the plastic to release steam.

  2. Step 2

    Remove from the oven and uncover. Add to the roast chicken.

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