German Vegetable Medley
casseroles, vegetarian
4 tablespoon 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
1 salt & pepper
1 cold water
1 1/2 teaspoon cornstarch
1 tablespoon chopped parsley
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"
Yield: 4 servings