A recipe for Carrot, Zucchini and Potato Shreds. Follow the simple recipe instructions for Carrot, Zucchini and Potato Shreds shared by other home cooking experts.
Ingredients
2 Baking potatoes; peeled2 sm. Carrots; peeled
2 med. Zucchini;
2 Tbs. Butter;
-OR- 2 Tbs. 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 and Fresh by Lucy Waverman Food Exchange per serving: 1 STARCH/BREAD EXCHANGE plus 1 VEGETABLE EXCHANGE plus 1 FAT EXCHANGE(YEA! RIGHT! You know me by now, CUT BACK ON THE FAT.) (right at this moment I think zucchini is a freebie. 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
