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 dish, 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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