Try this Carrot Zucchini and Potato Shreds recipe, or contribute your own.
Suggest a better descriptionGrate 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. Source: Fast & Fresh by Lucy Waverman Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE(YEA! 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) From the collection of Karen Deck Reposted 4 you and yours via Nancy Obrion and her Meal-Master
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 4 | ||
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Calories: 262 | ||
Calories from Fat: 156 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 205.4mg | 7 % | |
Potassium 792.7mg | 21 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 21.9g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 262
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