Makes 2 servings
- 1 carrot
- 1 potato
- 2 tablespoons water
- 1/2 teaspoon margarine
- 1 teaspoon brown sugar
- Wash hands and surfaces.
- Scrub or peel carrot and cut into slices.
- Scrub or peel potatoes and cut into slices.
- Place vegetables in saucepan and add water.
- Cover and cook vegetables on medium heat for 10-15 minutes until tender.
- Pour vegetables into a colander to drain.
- Pour into bowl and toss with margarine and brown sugar.
- Refrigerate leftovers immediately.