Ingredients

2 baking potatoes, peeled
2 small carrots, peeled
2 medium zucchini
2 Tbsp. butter, or margarine
1 tsp. dried basil
salt
black pepper, freshly ground

Cooking 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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)