Step #1 Saute the onion in the butter in a small skillet over medium-high heat, stirring frequently, until the onions are golden brown, about 8-10 mins.
Step #2 Peel the potato & carrot.
Step #3 Cut the potato into eight pieces, & the carrot into six pieces.
Step #4 Cook in boiling water until tender, about 8-10 mins.
Step #5 Drain well.
Step #6 Mash the potato & carrot together until the carrot is in small chunks.
Step #7 Beat in the sauteed onion, ricotta cheese & salt.
Step #8 Cover and keep warm.
Step #9 (This dish can be reheated in a microwave oven or in a double boiler over low heat/flame.
Step #10 ) Per serving with non-fat ricotta cheese: 182 calories, 35 grams cabohydrates, 7 grams protein, 3.