Scalloped Potatoes and Carrots


3 T. butter 2 T. minced onion 2 T. arrowroot powder 2 cups milk 1/2 t. sea salt 5 medium potatoes 2 carrots In medium sauce pan, saute minced onion and butter until butter is melted. Add arrowroot powder to make a paste. Pour in milk, stirring constantly over medium heat until mixture thickens. Remove from heat. Scrub potatoes and carrots. Cut into thin slices. In a casserole dish, layer 1/2 of the potatoes and 1/2 of the carrots along the bottom. Pour 1/2 of the milk mixture over the vegetables. Repeat layers. Cover and bake in a 375 degree oven for 30 minutes. Remove lid and bake uncovered for another 30 mintues.

3 T. butter
2 T. minced onion
2 T. arrowroot powder
2 cups milk
1/2 t. sea salt
5 medium potatoes
2 carrots

In medium sauce pan, saute minced onion and butter until butter is melted. Add arrowroot powder to make a paste. Pour in milk, stirring constantly over medium heat until mixture thickens. Remove from heat.

Scrub potatoes and carrots. Cut into thin slices.

In a casserole dish, layer 1/2 of the potatoes and 1/2 of the carrots along the bottom. Pour 1/2 of the milk mixture over the vegetables. Repeat layers.

Cover and bake in a 375 degree oven for 30 minutes. Remove lid and bake uncovered for another 30 mintues.

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