Categories: Casseroles, Vegetarian, German 
      Yield: 4 servings 
  
      4 tb Margarine                           2 ea Kohlrabi, peeled & sliced 
    1/2 lb Asaparagus, cut to 1" pieces             Salt & pepper 
  1 1/2 c  Peas                                     Cold water 
      1 c  Sliced carrots                  1 1/2 ts Cornstarch 
      1 sm Cauliflower head, cut into          1 tb Chopped parsley 
           --florets                       
  
  In a large pot, heat margarine & saute the asparagus, peas, carrots, 
  cauliflower & kohlrabi for 5 minutes stirring to ensure all are coated. Add 
  a little water, salt & pepper.  Simmer till the vegetables are tender but 
  still chewy. 
   
  In a small bowl, mix the cornstarch with 2 tb water & add to vegetables 
  stirring till sauce has thickened.  Serve with parsley. 
   
  Vera Gewanter, "A Passion for Vegetables"