Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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