Carrot~ Zucchini & Potato Shreds Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Baking potatoes, peeled
2 small: Carrots, peeled
2 medium: Zucchini,
2 tbsp: Butter, =OR=-
2 tbsp: Margarine,
1 tsp: 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. 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
Obrion and her Meal-Master
Source from luhu.jp
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
Obrion and her Meal-Master
Source from luhu.jp