Leipziger allerlei

Yield: 4 Servings

Measure Ingredient
5 ounces Fresh peas -or-
14 ounces Peas with pods
5 ounces Carrots
5 ounces Asparagus
1 \N Kohlrabi (similar to turnip)
1 small Cauliflower
1½ ounce Butter or margarine
½ cup Water
\N \N Salt
\N \N Sugar
1 teaspoon Cornstarch
1 tablespoon Cold water
1 tablespoon Chopped parsley

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, .

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