Cooking Recipe Carrot~ Zucchini & Potato Shreds
Recipe Ingredients
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