Carrot, zucchini and potato shreds
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Contents |
[edit] Description
[edit] Ingredients
- 2 baking potatoes, peeled
- 2 small carrots, peeled
- 2 med zucchini
- 2 tbsp butter
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- 2 tbsp margarine
- 1 tsp dried basil
- salt
- black pepper, freshly ground
[edit] 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 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.
