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Herbed Skillet Vegetables |
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Serves: 4 Print this Recipe2 tablespoons cornstarch 1 (14 1/2-ounce) can Swanson Natural Goodness chicken broth 1/2 teaspoon dried thyme leaves, crushed 1/8 teaspoon pepper 12 small new potatoes (about 1 1/4 lb) cut into quarters 2 medium carrots, cut into 1-inch pieces (about 1 cup) 2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups) 1. In cup mix cornstarch and 1/4 broth until smooth. Set aside. 2. In medium skillet mix remaining broth, thyme, pepper, potatoes, carrots, and celery. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 20 minutes or until vegetables are tender. With slotted spoon, remove vegetables to serving dish. 3. Stir reserved cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over vegetables. EXCHANGES Starch 2 PYRAMID SERVINGS Starch 2 Vegetable 1 NUTRITION FACTS Calories 151(2 calories from fat) Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 311 mg Carbohydrate 33 g Dietary Fiber 5 g Sugars 5 g Protein 5 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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