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Carrot, Zucchini and Potato Shreds
2 Baking potatoes; peeled
2 sm Carrots; peeled
2 md Zucchini;
2 tb Butter; =OR=- 2 tb Margarine;
1 ts Dried basil;
Black Pepper; freshly ground
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.
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