Carrot zucchini & potato shreds

Yield: 4 Servings

Ingredients:

2 Baking potatoes; peeled
2 sm Carrots; peeled
2 md Zucchini;
2 tb Butter; -=OR=-
2 tb Margarine;
1 ts Dried basil;

Instructions:

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