Creamy Veggie Potatoes

This is a delicious, salt-free dinner, that is easy on the checkbook as well as the blood sugar.  The original recipe came from this site, but I found I needed to alter it in a couple of ways in order for it to match my diet needs.


4 baking potatoes

1/2 cup margarine

1 cup coconut milk

1 tbls cornstarch (optional)

1/2 onion

1/2 head of broccoli

3 carrots

seasonings (I use Mrs. Dash Original Blend)

Start by preheating your oven to 400 degrees.  Rinse and scrub your potatoes and pierce each one several times with a dinner fork or knife.  Place potatoes on the middle rack and bake for 45 minutes to an hour depending on size.

In a pot, melt your butter and stir in the milk and leave on simmer over a medium heat.  This is the base for your sauce.  I season several times while cooking, but seasoning your base now is a great idea.  Dice your onion and stir into the sauce.  Peel and slice the carrots.  These can now go into your sauce, now turning the heat up to a high temperature.  Cut the broccoli into bite size pieces and add into your sauce.  Allow the sauce to simmer and reduce while your potatoes are baking.  When the vegetables are tender, stir in the cornstarch to thicken up the sauce.

When the potatoes are thorough baked, slice each potato in half, lengthwise, on a place and ladle the vegetable sauce over the top and enjoy!

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