German Vegetable Medley

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. Vera Gewanter, ‘A Passion for Vegetables’ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008