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Home Cream Cheese Salsa Dip With Rotel

Carrot Zucchini and Potato Shreds Recipe

Ingredients

How to make it

  • Grate potatoes then rinse with cold water.
  • Drain and pat well.
  • Grate carrots and zucchini with the potatoes.
  • Melt butter in a large skillet on medium high heat.
  • When sizzling add vegetables and sauté 2 minutes.
  • Add basil then lower heat to medium.
  • Cover and simmer 10 minutes then season with salt and pepper.

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The Cook

chefmeow Garland, TX

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