Free Recipe Carrot, Zucchini and Potato Shreds
Recipe Type: Free Diabetic Recipes
Recipe Preparation: simmer
Cooking Temperature:
Recipe Serves: 4
Ingredients for Carrot, Zucchini and Potato Shreds Recipe
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
Carrot, Zucchini and Potato Shreds Preparation
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
How Do You Cook Carrot, Zucchini and Potato Shreds?
If you know another way to cook Carrot, Zucchini and Potato Shreds please make a comment in the form below to help other free recipe users make the best of this free recipie.