Spring Vegetable Casserole

8 ingredients
4 steps

Ingredients

  • 4 small new potatoes (3/4 lb.)
  • 2 carrots
  • 2 Tbsp. margarine or butter
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 lb. asparagus
  • 4 green onions
  • 1 c. loosely packed watercress or arugula sprigs (optional)

Directions

  1. 1
    Cut unpeeled potatoes into quarters.
  2. 2
    Cut each carrot lengthwise in half, then crosswise into 2-inch pieces.
  3. 3
    In 2-quart casserole, cook potatoes, carrots, margarine or butter, salt, pepper and 2 tablespoons water, covered, on High for 10 to 14 minutes, until tender.
  4. 4
    Stir twice during cooking.

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