Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 baking potatoes -- peeled

  3. 2 small carrots -- peeled

  4. 2 medium zucchini

  5. 2 tablespoons butter --

  6. 2 tablespoons margarine

  7. 1 teaspoon dried basil

  8. salt

  9. black pepper -- freshly ground

Instructions Jump to Ingredients ↑

  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.

  2. You know me by now, CUT BACK ON THE FAT.) (right at this moment I think zucchini is a freeby. I am very excited to try this one and SOON)


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