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Herbed Skillet Vegetables




Source of Recipe


Angela Lowry


Recipe Introduction


Using commericially prepared GFCF stock makes this a 30 minute meal.


List of Ingredients




2 tablespoons cornstarch
14 1/2 ounces Chicken Broth
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon pepper
12 small new potatoes (about 1 1/4 pounds), 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)

Recipe



In cup mix cornstarch and 1/4 cup broth until smooth. Set aside.

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.

Stir reserved cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly.

Serve over vegetables.