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