Carrot, Zucchini & Potato Shreds
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
russet potatoes
|
*
|
| 2 | small |
carrots
peeled |
|
| 2 | medium |
zucchini
|
|
| 2 | tablespoons |
butter
=or= 2 tb margarine |
|
| 1 | teaspoon |
basil
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
russet potatoes
|
*
|
| 2 | small |
carrots
peeled |
|
| 2 | medium |
zucchini
|
|
| 3E+1 | ml |
butter
=or= 2 tb margarine |
|
| 5 | ml |
basil
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
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 sauté 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.
