German Vegetable Medleycasseroles, main dish, 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 each 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" |
