For 4 servings you will need:

3 med. carrots, peeled, cut into chunks
1 sm. onion, diced
Salt
2 med. potatoes, peeled and cut into chunks
1/3 c. half and half or milk
2 tbsp. butter
1/2 tsp. dried basil leaves, crumbled
1/4 tsp. dried thyme leaves, crumbled
1/4 c. chopped parsley
2 eggs
Black pepper to taste
1/2 c. each soft bread crumbs and shredded Cheddar cheese, optional

Cook carrots and onion in small amount of boiling salted water for 10 minutes. Add potatoes. Continue cooking for 15 to 20 minutes or until vegetables are tender.

Drain vegetables. Turn into large bowl of electric mixer. Mash thoroughly.

Scald half and half with butter and herbs. Gradually add to potato-carrot mixture, beating until fluffy. Add half the parsley.

Add eggs, one at a time, beating thoroughly after each addition (mixture will be thin). Season with salt and black pepper to taste.

Spread in well-greased, shallow 1 1/2-quart baking dish. Mix crumbs and cheese, if used. Sprinkle over top.

Bake at 400 degrees for 15 minutes or until puffed and browned. Sprinkle with remaining parsley.

For 8 servings: Double the ingredients. Use a 2-quart baking dish and increase baking time to 20 minutes.

Two popular vegetables combine with herbs and eggs to make an appealing and delicious casserole.

Preparation time: 20 minutes. Baking time: 15 minutes. Cooking time: 25 to 30 minutes. Oven temperature: 400 degrees.