Carrot, zucchini and potato shreds
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Carrot, zucchini and potato shreds
  Zucchini    Potato    Diabetic    Vegetables    Carrots  
Last updated 6/12/2012 12:55:39 AM. Recipe ID 17587. Report a problem with this recipe.
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      Title: Carrot, zucchini and potato shreds
 Categories: Diabetic, Side dishes, Vegetables
      Yield: 4 Servings
 
      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
 
  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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Recipe ID 17587 (Apr 03, 2005)

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