Vegetables In Wine - cooking recipe

Ingredients

2 Tbsp. butter or margarine
4 c. thinly sliced cauliflower
1 c. Chinese peas, trimmed
1/2 c. carrots, peeled, thinly sliced
1/2 c. thinly sliced celery
1 Tbsp. minced onion
1 chicken bouillon cube
3/4 c. white wine
salt and black pepper to taste
1/2 c. sliced almonds (optional)
minced parsley

Preparation

Melt butter in large saucepan.
Add cauliflower, peas, carrots, celery and onion.
Combine bouillon cube with wine, salt and black pepper.
Pour over vegetables.
Cook quickly over high heat about 10 minutes, stirring constantly, until vegetables are tender-crisp.
Add almonds, if used.
Stir.
Sprinkle with parsley.
Serve immediately.
Makes 4 servings.