German Vegetable Medley

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 until the vegetables are tender but still chewy.

In a small bowl, mix the cornstarch with 2 tb water & add to vegetables stirring until sauce has thickened. Serve with parsley.

Vera Gewanter, "A Passion for Vegetables"