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  Recipe Home » Diabetic » Carrot Zucchini & Potato Shreds
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  Carrot Zucchini & Potato Shreds
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 208
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
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
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