Main Course: Potato and Carrot Hotchpotch


  • 2 tablespoons non-hydrogenated margarine or butter or vegetable oil
  • 2 medium onions or 1 large onion, thinly chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 medium carrots, peeled and diced
  • 6 medium potatoes, peeled and diced
  • 1 cup evaporated milk

Directions for Preparation

  1. In a large pot, heat the margarine, butter or oil until warm. Add the onions. Stir often until golden. Set aside
  2. In the same pot (no need to wash it), add about 4 cups of water. Bring up to a boil. Add the carrots and place the lid on the pot. Cook until almost soft, about 10 minutes.
  3. Add the potatoes. Even if not covered with water, the steam will cook the potatoes. Place the lid on the pot. Cook until soft, about 10 minutes
  4. Drain well.
  5. Place the carrots, potatoes, and onions back into the pot. Pour in the milk. Mash until you get the consistency your family likes. Add more milk if needed.
  6. Serve warm.

Evaporated (canned) milk has a creamy taste without the fat of cream plus it has calcium and Vitamin D. Transfer leftover evaporated milk into an airtight container. Refrigerate for 5-7 days. Use leftovers in baked goods, pancakes, French toast or in your coffee.

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