CARROT~ ZUCCHINI & POTATO SHREDS

      Title: CARROT~ ZUCCHINI & POTATO SHREDS
  Categories: Diabetic, Side dish, 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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