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German Vegetable Medley
Yield: 4 servings
4 tb margarine
1/2 lb asaparagus, cut to 1" pieces
1 1/2 cups peas
1 cup sliced carrots
1 sm cauliflower head, cut into florets
2 kohlrabi, peeled and sliced
salt and pepper
1 1/2 ts cornstarch
1 tb chopped parsley
In a large pot, heat margarine and saute the asparagus, peas,
carrots, cauliflower and kohlrabi for 5 minutes stirring to ensure
all are coated. Add a little water, salt and pepper. Simmer till
the vegetables are tender but still chewy.
In a small bowl, mix the cornstarch with 2 tb water and add to
vegetables stirring till sauce has thickened. Serve with parsley.
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Vegetable Medley