1 onion, chopped
2 teaspoon margarine
2 large potatoes, peeled and cubed
4 carrots, sliced
1/4 cup whipped topping (believe it or not - it replace sour cream, which I did not have)
salt to taste
chives, chopped ( a handful)
In a small skillet, saute onion in margarine until golden brown. (8 minutes)
In a medium saucepan, place carrots and potatoes and cover with water.
Bring to boiling point. Lower heat and cover saucepan.
Cook for 15 minutes until tender.
Drain in colander.
Put carrots and potatoes in a baking dish. Add cooked onions.
Add the whipped topping, chives and salt and mix well.
Put in 350 degree oven for 10 minutes and serve.
This was a winner as far as everyone is concerned.
linked to Vegan Meatless Mondays