Carrots With Zucchini And Potato Shreds
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 sauté 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)