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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Zucchini And Potato Shreds

Date Added: January 28, 2013

Ingredients:

2 Unit Potatoes peeled
2 Carrots peeled And Shredded
2 Zucchini finely diced
2 Tablespoons Butter =OR=-
2 Tablespoons Margarine (Melted)
1 Teaspoon Dried Basil
1 Unit Salt (to taste)
1 Unit Pepper freshly ground
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Directions:

1. Grate the potatoes.

2. Rinse with cold water, drain well and pat dry.

3. Grate the carrots and zucchini and combine with the potatoes, Melt the butter in a large skillet on medium-high heat.

4. When sizzling, add the vegetables and saute for 2 minutes.

5. Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Potato allergies.
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