German Vegetable Medley

4 tb Margarine

1/2 lb Asaparagus, cut to 1" pieces

1 1/2 c Peas

1 c Sliced carrots

1 sm Cauliflower head, cut into

--florets 2 ea Kohlrabi, peeled & sliced

Salt & pepper Cold water 1 1/2 ts Cornstarch

1 tb 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 tb water & add to vegetables stirring till sauce has thickened. Serve with parsley. Vera Gewanter, "A Passion for Vegetables"