German Vegetable Medley - cooking recipe

Ingredients

4 tablespoons margarine
1/2 lb asparagus, cut to 1-inch pieces
1 1/2 cups peas
1 cup sliced carrot
1 small cauliflower head, cut into florets
2 kohlrabi, peeled & sliced
salt & pepper
cold water
1 1/2 teaspoons cornstarch
1 tablespoon chopped parsley

Preparation

In a large pot, heat margarine and saute the asparagus, peas, carrots, cauliflower and kohlrabi for 5 minutes stirring to ensure all are coated.
Add a little water, salt and pepper.
Simmer until the vegetables are tender but still chewy.
In a small bowl, mix the cornstarch with 2 tablespoons water and add to vegetables stirring until sauce has thickened.
Serve with parsley.