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Carrot and Potato Amandine

ingredients

serves 4
1 lb (450 g) carrots, sliced
450 g to 750 g (1 to 1 1/2 lb) potatoes, peeled
salt
1 tablespoon oil
1 large onion, sliced
1 garlic clove, crushed (optional)
450 ml (3/4 pint) cheese sauce
5/8 cup (50 g) 2 oz flaked almonds
3 oz (75 g) mature Cheddar cheese, grated
chopped parsley to garnish

method

1. Cook the carrots and potatoes in boiling salted water for 10 minutes. Drain and place in a casserole.

2. Heat the oil in a frying pan and fry the onion and garlic, if used, until softened.

3. Mix the onion with the carrots and potatoes. Pour over the cheese sauce.

4. Combine the almonds and cheese and sprinkle on top.

5. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for about 45 minutes or until well browned on top.

6. Sprinkle liberally with parsley and serve with a mixed salad.

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