Carrot, Zucchini and Potato Shreds
Featured Pinch Tips Video
- baking potatoes, peeled
- carrots, peeled
- 2 small
- zucchinis, peeled
- 2 Tbsp
- 1 tsp
- dried basil
- salt and pepper
1Grate the potatoes.
2Rinse with cold water, drain well and pat dry.
3Grate the carrots and zucchinis and combine with the potatoes.
4Melt the butter in a large skillet on medium-high heat.
5When sizzling, add the vegetables and saute for 2 minutes.
6Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender.
7Season with salt and pepper.