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German Vegetable Medley

Ingredients
 

4 tbsp 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 tsp cornstarch
1 tbsp chopped parsley



 
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Preparation
 
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"

 

 
Servings:
4


 

 

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