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
We are able to trace the history of `recipes` way back into the distant past, in fact as far as the ancient Egyptians, and maybe further still. In practice though, generally, these old recipes were just simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of clay tablets in ancient 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 exhilarated. As we move on, there are a couple of books dating from the 14th Century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that is familiar to us all today, but instead recipes for the types of food cooked for the rich people of the period. During the next few centuries, the powerful families of the West strove to lay on the most exotic banquets, and consequentially the best cooks and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. The revolution that is television brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Carrot, Zucchini And Potato Shreds recipe.
