Carrot Zucchini & Potato Shreds Recipe

Step 1

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

Things You'll Need

  • 2 Baking potatoes; peeled
  • 2sm Carrots; peeled
  • 2md Zucchini;
  • 2tb Butter; OR 2 tb Margarine;
  • 1ts Dried basil;
  • Salt
  • Black Pepper; freshly ground

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