Carrot-Stuffed Baked Potatoes Recipe

Ingredients

4 large baking potatoes, scrubbed
2 cup raw carrots, scrubbed and finely di, ced
1 cup onions, finely diced
2 tsp olive oil
1 pinch dried crumbled basil
1/4 cup fresh parsley, freshly snipped
1 salt and pepper to taste
1 fresh chives, finely snipped (opt)


Directions

Preheat oven to 400 degrees. Scrub potatoes well, dry, pierce with
fork in several places. Set potatoes in 400 degree oven to bake.
carrots cook, saute onion in oil in skillet. When clear, pour onions
into deep bowl, set aside. Remove carrots from heat when tender,
drain very well (reserve some liquid), and mash. Pour into bowl with
onions, When pootatoes are soft to squeeze, remove from oven (don't
turn off heat), slice off length of top skin, scrape flesh into bowl
with vegetables, add basil, and fork mix. If mix is too dry, add a
little carrot juice ir soy milk. Season to taste and add parsley.
Refill potato shells, set in cookie sheet and reheat. Sereve topped
with chives if desired.

Total calories per serving: 302 Fat: 3 grams

Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/3/96


Servings: 4 servings

 

 

Carrot-Stuffed Baked Potatoes Recipe brought to you by Recipe Ideas


Categories: Potato; Vegetable


The History of Recipes

It is possible to track the history of `recipes` way back into the far past, certainly as far into history as ancient Egypt, and quite possibly further than that. Having said that, mostly, these old cookbooks were just primitive hieroglyphic or cunieform recipes for preparing food.

Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he recounts how the early Romans were skilled in the use of many spices, including a few you will know for example basil, mint and dill.

Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from the East, including basil and rosemary. The introduction of these new foods and spices caused an explosion in manuscripts on food, most of which still exist in private collections.

By the time we get to the 1900s, cooking books are in high demand, mostly due to increased literacy, more leisure time and having more disposable income.

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We hope you enjoy this Carrot Stuffed Baked Potatoes recipe.

 


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