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Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

The ultimate in creamy winter comfort food with a sunny color.
Serves 6

• 5 large potatoes (chopped)
• 4 large carrots (thinly sliced)

Boil together until soft. Drain, mash, and set aside.

• 2 tablespoons  butter
• 1/4 cup / 60 ml green onions (thinly sliced)
• 1 1/2 tablespoons fresh dill (chopped; or 1 teaspoon dried)

Melt butter in frypan and lightly saute onions and dill. Add to potatoes.

• 1/2 cup / 125 ml plain yogurt or sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Stir into potatoes. Mix well and transfer to a greased 2 1/2-quart / 2.5-L casserole dish.

• 1/2 cup / 125 ml cheddar cheese  (shredded; optional)
Sprinkle on top. Bake uncovered at 350F / 180C for 30 minutes.
May be frozen before baking. If baking from frozen, bake 1 hour covered, then 20 minutes uncovered.

Catherine Klassen, Landmark, Manitoba


Chef with red wine glass

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