4 tb Margarine
1/2 lb Asaparagus, cut to 1″ pieces
1 1/2 c Peas
1 c Sliced carrots
1 sm Cauliflower head, cut into
–florets 2 ea Kohlrabi, peeled & sliced
Salt & pepper Cold water 1 1/2 ts Cornstarch
1 tb 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”