| 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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