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
The History of Recipes
Food historians have found proof that recipes existed way back into the far past, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, sadly, these ancient records were just basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. During Roman times 25BC a man called Apicius created some documents describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into starters, main meal and desserts, something we still use today. This early Roman chef informs us how the ancient Romans made use of a wide range of aromatic flavours, including a few you will know such as bay, fennel and dill. In the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab countries, including spices like coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in recipe books, most of which are kept safe in private collections. During the succeeding few centuries, the rich families of the West competed with each other to lay on the most extravagent meals, and as a consequence, the best chefs and their recipes were highly sought after. Nevertheless, it was during the 19th century that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cooking publications were in high demand, as a result of more people being able to read, people having increased leisure time and being a little richer. Like it or not, the introduction of television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Carrot, Zucchini And Potato Shreds recipe.
