German Vegetable Medley
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
margarine
|
|
| ½ | pound |
asparagus
cut to 1" pieces |
|
| 1 ½ | cups |
green peas
|
|
| 1 | cup |
carrots
sliced |
|
| 1 | small |
cauliflower florets
cut into florets |
*
|
| 2 | each |
kohlrabi
peeled & sliced |
*
|
| 1 | teaspoon |
black pepper
to taste |
|
| 1 | teaspoon |
salt
to taste |
|
| ½ | cup |
water
cold |
|
| 1 ½ | teaspoons |
cornstarch
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
margarine
|
|
| 226.8 | g |
asparagus
cut to 1" pieces |
|
| 355 | ml |
green peas
|
|
| 237 | ml |
carrots
sliced |
|
| 1 | small |
cauliflower florets
cut into florets |
*
|
| 2 | each |
kohlrabi
peeled & sliced |
*
|
| 5 | ml |
black pepper
to taste |
|
| 5 | ml |
salt
to taste |
|
| 118 | ml |
water
cold |
|
| 7.5 | ml |
cornstarch
|
|
| 15 | ml |
parsley leaves
chopped |
|
Directions
In a large pot, heat margarine and sauté the asparagus, peas, carrots, cauliflower and kohlrabi for 5 minutes stirring to ensure all are coated.
Add a little water, salt and pepper.
Simmer until the vegetables are tender but still chewy.
In a small bowl, mix the cornstarch with 2 tablespoons water and add to vegetables stirring until sauce has thickened.
Serve with parsley.
