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“From Vera Gewanter, "A Passion for Vegetables".”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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. Add a little water, salt and pepper.
  3. Simmer until the vegetables are tender but still chewy.
  4. In a small bowl, mix the cornstarch with 2 tablespoons water and add to vegetables stirring until sauce has thickened.
  5. Serve with parsley.

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