MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Carrot, Zucchini and Potato Shreds
 Categories: Diabetic, Vegetables
      Yield: 4 Servings
 
      2    Baking potatoes; peeled
      2 sm Carrots; peeled
      2 md Zucchini
      2 tb Butter
      1 ts 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 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.

  Recipe FROM: Fast & Fresh by Lucy Waverman

  Exchanges: 1 Starch/bread + 1 Vegetable + 1 Fat

  Posted by: Karen Deck
  Posted by: Nancy O'brion
 
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