Carrot zucchini & potato shreds

Yield: 4 Servings

Measure Ingredient
2 \N Baking potatoes; peeled
2 smalls Carrots; peeled
2 mediums Zucchini;
2 tablespoons Butter; =OR=-
2 tablespoons Margarine;
1 teaspoon Dried basil;
\N \N Salt
\N \N Black Pepper; freshly ground

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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