Carrot, Zucchini and Potato Shreds

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Carrot, Zucchini and Potato Shreds
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 servings

2 Baking potatoes; peeled 2 tb Margarine;
2 sm Carrots; peeled 1 ts Dried basil;
2 md Zucchini; Salt
2 tb Butter; Black Pepper; freshly
ground
-=OR=-

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

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