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. ---------------------------------------------------------------------------
Nutrition
Ingredients
