Name: Carrot, Zucchini and Potato Shreds
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Diabetic, Side dishes, Vegetables	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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