HERBED SKILLET VEGETABLES

2 tbsp. cornstarch
1 can (14 1/2 oz.) Chicken Broth (1 3/4 cups)
1/2 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
12 small new potatoes, cut into quarters
2 medium carrots, cut into 1” pieces
2 stalks celery, cut into 2” pieces

MIX cornstarch and 1/4 cup broth.
MIX remaining broth, thyme, pepper, potatoes, carrots and celery in skillet. Heat to a
boil. Cover and cook over low heat 20 min. or until vegetables are tender.
ADD cornstarch mixture. Cook until mixture boils and thickens, stirring. Serves 4.

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