4 tb Margarine
0.5 lb Asaparagus, cut to 1" pieces
1.5 cup Peas
1 cup Sliced carrots
1 sm Cauliflower head, cut into
-florets
2 each Kohlrabi, peeled & sliced
Salt & pepper
Cold water
1.5 ts Cornstarch
1 tb Chopped parsley
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In a large pot, heat margarine & saute the asparagus, peas, carrots, cauliflower & kohlrabi for 5 minutes stirring to ensure all are coated.
Add a little water, salt & pepper.
Simmer till the vegetables are tender but still chewy.
In a small bowl, mix the cornstarch with 2 tb water & add to vegetables stirring till sauce has thickened.
Serve with parsley.
Vera Gewanter, "A Passion for Vegetables" Get Free Content at ContentMart.com
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Casseroles
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