German Vegetable Medley

1. 1

   In a large pot, heat margarine and saute the asparagus, peas, carrots, cauliflower and kohlrabi for 5 minutes stirring to ensure all are coated.

2. 2

   Add a little water, salt and pepper.

3. 3

   Simmer until the vegetables are tender but still chewy.

4. 4

   In a small bowl, mix the cornstarch with 2 tablespoons water and add to vegetables stirring until sauce has thickened.

5. 5

   Serve with parsley.

No additional tips available.