4 tbsp Margarine
1/2 lb Asaparagus, cut to 1" pieces
1 1/2 cup Peas
1 cup Sliced carrots
1 small Cauliflower head, cut into -florets
2 Kohlrabi, peeled & sliced
Salt & pepper
Cold water
1 1/2 tsp Cornstarch
1 tbsp 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"
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