Recipe - Carrot Zucchini And Potato Shreds

2 Baking potatoes; peeled
2 small Carrots; peeled
2 md Zucchini;
2 tablespoon Butter;
=OR=
2 tablespoon Margarine;
1 teaspoon Dried basil;
Salt
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 mediumhigh 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 MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip