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Ingredientes
- 2 x Baking potatoes, peeled
- 2 sm Carrots, peeled
- 2 med Zucchini,
- 2 Tbsp. Butter,
- 2 Tbsp. Margarine,
- 1 tsp Dry basil, Salt Black Pepper, freshly grnd
Direcciones
- Grate the potatoes. Rinse with cool water, drain well and pat dry. Grate the carrots and zucchini and combine with the potatoes, Heat the butter in a large skillet on medium-high heat. When sizzling, add in the vegetables and saute/fry for 2 min. Add in the basil, lower the heat to medium, cover and simmer for 7 to 10 min, or possibly till the vegetables are tender. Season with salt and pepper.
- Waverman
- RIGHT! You know me by now, CUT BACK ON THE FAT.)
- (right at this monent I think zuccini is a freeby. I am very excited to try this one and SOON)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 103 | 55% |
| Total Fat 11.7g | 15% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 1.04g | |
| Cholesterol 15mg | 5% |
| Sodium 136mg | 6% |
| Potassium 655mg | 19% |
| Total Carbs 19.26g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.29g | 2% |
| Protein 3.02g | 5% |
