• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Carrot, Zucchini and Potato Shreds

  • Recipe Submitted by on

Category: Side Dishes, Vegetables, Diabetic

 Ingredients List

  • 2 Baking potatoes; peeled
  • 2 sm Carrots; peeled
  • 2 md Zucchini;
  • 2 tb Butter;
  • -=OR=-
  • 2 tb Margarine;
  • 1 ts 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.
From the collection of Karen Deck
Reposted 4 you and yours via Nancy O'brion and her Meal-Master

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