| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 5 |
oz |
Fresh peas -or- |
| 14 |
oz |
Peas with pods |
| 5 |
oz |
Carrots |
| 5 |
oz |
Asparagus |
| 1 |
|
Kohlrabi (similar to turnip) |
| 1 |
sm |
Cauliflower |
| 1 1/2 |
oz |
Butter or margarine |
| 1/2 |
c |
Water |
|
|
Salt |
|
|
Sugar |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Cold water |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
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.
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