SUN OVEN POTATO AND CARROT BAKE

Sun Oven Potato and Carrot Bake image

Number Of Ingredients 5

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6 tablespoons butter, divided
2 1/2 pounds russet potatoes, scrubbed
1 pound carrot, peeled, halved lengthwise, and cut into 1-inch pieces
3/4 to 1 cups milk, warmed
1/2 cup freshly grated Parmesan cheese

Steps:

Set Sun Oven out to preheat. Put the carrots in a shallow pot, add 1/3 cup water, and dot with 2 tablespoons of the butter. Cover and transfer to the Sun Oven. Arrange the potatoes around the sides of the pot and on the lid if they don't all fit. Cook until carrots and potatoes are tender, about 2 hours. Leave the Sun Oven out. Press the carrots and any cooking juices through a ricer into a large bowl. Cut the potatoes in half, scoop out the flesh, and press through the rice into the bowl. Using an electric mixer beat in the remaining 4 tablespoons butter, cheese and gradually add the milk until reaching the desired consistency. Season to taste with salt. Butter an oval roasting pan or baking dish. Spread the potato mixture out in the pan (Can be made one day ahead. Cover and chill). Cover and bake in the Sun Oven until heated through and browned, about 45 minutes. (For conventional ovens, preheat to 350?F and bake uncovered).

Nutrition Facts : Nutritional Facts Serves