Carrot, Zucchini and Potato Shreds

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  1. Grate the potatoes.
  2. Rinse with cold water, drain well and pat dry.
  3. Grate the carrots and zucchini and combine with the potatoes, melt the butter in a large skillet on medium-high heat.
  4. When sizzling, add the vegetables and saute for 2 minutes.
  5. Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender.
  6. Season with salt and pepper.