Recipe - Leipziger Allerlei

5 ounce Fresh peas or
14 ounce Peas with pods
5 ounce Carrots
5 ounce Asparagus
1 Kohlrabi (similar to turnip)
1 small Cauliflower
1 One half ounce Butter or margarine
One half cup Water
Salt
Sugar
1 teaspoon Cornstarch
1 tablespoon Cold water
1 tablespoon Chopped parsley

The vegetables must be fresh for this dish. Peel & wash carrots & asparagus
carefully & cut into pieces. Peel kohlrabi & slice. Divide cauliflower into
flowerets. Melt the butter & saute the vegetables for a few minutes. Add
water & cook until done. Add salt & sugar to taste. Thicken liquid with
cornstarch blended with water. Serve sprinkled with parsley.

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.