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Ingredients
- 3 medium baking potatoes peeled and cut crosswise into 1/4-inch-thick slices
- 1 1/2 cups sliced carrots (1/4-inch-thick)
- 1 tablespoon vegetable oil
- 1 cup finely chopped onion
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Preparation
Step 1
Cook potatoes and carrot in boiling water 5 minutes; drain.
Heat oil in a 10-inch cast-iron skillet over medium-high heat, swirling to coat bottom of pan. Add potatoes and carrots; sauté 5 minutes. Add remaining ingredients; sauté 10 minutes or until tender.
Serving Size: 1 cup
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