Serves: 4
Total Calories: 936
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
2 Starch
PYRAMID SERVINGS
2 Starch
1 Vegetable
NUTRITION FACTS
Calories 151
Calories from Fat 2
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
Recipe provided courtesy of Campbell Soup Company.
This Herbed Skillet Vegetables recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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