Carrot, Zucchini And Potato Shreds

Recipe Ingredients

2		Baking potatoes - peeled
2		Carrots - peeled (small)
2		Zucchini (medium)
2 tablespoons	30ml	Butter - =or=-
2 tablespoons	30ml	Margarine
1 teaspoon	5ml	Dried basil
		Salt
		Black pepper - freshly ground

Recipe Instructions

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

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