Ingredients
- 1 cauliflower head
- 1/2 asaparagus
- 1 1/2 c peas
- 1 c carrots (sliced)
- 4 tb margarine
- 1 1/2 ts cornstarch
- 1 tb parsley (chopped)
- 2 slices kohlrabi
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"
