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Associate.com - Share Your Recipe!

Recipe Name: Carrot Zucchini And Potato Shreds Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Baking potatoes, peeled
2 Carrots, peeled
2 Zucchini
2 Tablespoon(s) Butter
=OR=-
2 Tablespoon(s) Margarine
1 Teaspoon(s) Dried basil
Salt
Black pepper, freshly ground
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. 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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 201
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 15.3mg
Sodium: 170.8mg
Potassium: 739.6mg
Carbohydrates: 21.9g
Fiber: 3.9g
Sugar: 4.4g
Protein: 3.5g


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