Serves:

Ingredients:

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

Method:

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"