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Simmer, uncovered, for 10 minutes or until slightly thickened."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 605 calories","fatContent":"47g fat (29g saturated fat)","cholesterolContent":"205mg cholesterol","sodiumContent":"856mg sodium","carbohydrateContent":"19g carbohydrate (6g sugars","fiberContent":"4g fiber)","proteinContent":"27g protein. 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Will use both fresh carrots and potatoes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"3castles"},"reviewBody":"Absolutely creamy and delicious. I used fresh whole baby carrots the first time I made it instead of the canned ones and sliced fresh potatoes. 2nd time I didn't have any carrots so I went with double potatoes, that was yummy! This is a wonderful recipe. Kids and hubby loved it too. Will make this often!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tiajbkuntz"},"reviewBody":"I just made this tonight for my family and made only two not so big substitutions: fresh baby carrots instead of frozen and canned sliced potatoes instead of whole. The only reason I switched these two was because that was what I had on hand. We loved it! I will totally be making this again! It cooked up fast and easy, smelled great! My family ate it all up with no leftovers! Oh, and I cut my carrots in half because they were fresh so they would cook faster.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wasoongu"},"reviewBody":"The family really loved this. Used fresh carrots and baby potatoes, both boiled before adding them to the skillet, and half and half.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"katelehne"},"reviewBody":"my all-time favorite one-dish meal! I use fresh baby carrots, cut the whole potatoes in half, and use fat-free evaporated milk and 1\/4 cup of butter to make it lower in fat. Excellent!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"11293","romance_copy_dek":"This recipe uses canned potatoes and frozen baby carrots to speed up the recipe. 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