Vegetable Medley Recipe
Ingredients:
1 1/2 c. fresh peas1 c. 1" pieces fresh asparagus
1 sm. cauliflower, broken to flowerets
Salt & pepper to taste
1 tbsp. chopped parsley
1 c. sliced carrots
1 kohbrabi, peeled & sliced
3 tbsp. butter
Water
1 1/2 tbsp. cornstarch
Cooking Directions:
Wash vegetables and drain thoroughly. Melt butter and saute vegetables for 5 minutes. Add 1 cup water, cover and simmer until vegetables are tender. Season to taste with salt and sugar.Mix cornstarch with 2 tablespoons cold water and add gradually to hot vegetables. Stir over low heat until vegetables and juice are slightly thickened. Serve sprinkled with chopped parsley.
Note: Vegetables may be steamed separately and then combine with the vegetable juices thickened and used for a sauce.
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