Carrot, Zucchini And Potato Shreds Recipe

Ingredients

2 Baking potatoes, peeled
2 small Carrots, peeled
2 medium Zucchini
2 tbsp Butter, =OR=-
2 tbsp Margarine
1 tsp Dried basil
Salt
Black Pepper, freshly ground


Directions

Grate the potatoes. Rinse with cold water, drain well and pat dry.
Grate the carrots and zucchini and combine with the potatoes, Melt
the butter in a large skillet on medium-high heat. When sizzling, add
the vegetables and saute for 2 minutes. Add the basil, lower the heat
to medium, cover and simmer for 7 to 10 minutes, or until the
vegetables are tender. Season with salt and pepper.
Source: Fast & Fresh by Lucy Waverman
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE(YEA! RIGHT! You know me by now, CUT BACK ON
THE FAT.) (right at this monent I think zuccini is a freeby. I am
very excited to try this one and SOON)

From the collection of Karen Deck
Reposted 4 you and yours via Nancy O'brion and her Meal-Master


Servings: 4 servings

 

 

Carrot, Zucchini And Potato Shreds Recipe brought to you by Recipe Ideas


Categories: Diabetic; Side Dishes; Vegetables


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We hope you enjoy this Carrot, Zucchini And Potato Shreds recipe.

 


Carrot, Zucchini And Potato Shreds Recipe, one of many tasty recipes brought to you by Recipes Ideas




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