Recipe - Mashed Potatoes With Carrots And Caramelized Onions

1 small Onion, chopped (~1 One half oz)
1 teaspoon Butter
1 lg Idaho baking potato (~10oz)
1 lg Carrot
OR
2 md Carrots
(~2 ounce total)
One fourth teaspoon Salt
One fourth cup Nonfat or partskim
ricotta cheese

Saute the onion in the butter in a small skillet over mediumhigh
heat, stirring frequently, until the onions are golden brown, about
810 minutes.

Peel the potato and carrot. Cut the potato into eight pieces, and the
carrot into six pieces. Cook in boiling water until tender, about 810
minutes. Drain well.

Mash the potato and carrot together until the carrot is in small
chunks. Beat in the sauteed onion, ricotta cheese and salt. Cover and
keep warm. (This dish can be reheated in a microwave oven or in a
double boiler over low heat.)

Per serving with nonfat ricotta cheese: 182 calories, 7 grams
protein, 35 grams cabohydrates, 3.4 grams fiber, 0.2 grams fat (0
grams saturated), 299 milligrams sodium.

With partskim ricotta cheese: 184 calories, 6.5 grams protein, 34.6
grams carbohydrates, 3.5 grams fiber, 2.6 grams fat (1.5 grams
saturated), 322 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip