Recipe - German Vegetable Medley

4 tablespoon Margarine
One half pound Asaparagus, cut to 1" pieces
1 One half cup Peas
1 cup Sliced carrots
1 small Cauliflower head, cut into
florets
2 Kohlrabi, peeled & cut or sliced up
Salt & pepper
Cold water
1 One half 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 tablespoon water & add to vegetables
stirring till sauce has thickened. Serve with parsley.

Vera Gewanter, "A Passion for Vegetables"