Seasoned Vegetables

Name: Seasoned Vegetables
Ingredients: 1 medium onion, chopped; 2 garlic cloves, minced; 2 tablespoons olive oil; 4 carrots, chopped; 3 small red potatoes, diced; 2 small turnips (about 1/2 lb.), peeled and chopped; 2 celery ribs, diced; 1 medium zucchini, chopped; 1 (14-oz.) can chicken broth; 1 teaspoon salt; 1 teaspoon dried thyme; 1/2 teaspoon pepper; 1 teaspoon cornstarch; 1 tablespoon water

14 ingredients

2 steps

Ingredients

1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 carrots, chopped
3 small red potatoes, diced
2 small turnips (about 1/2 lb.), peeled and chopped
2 celery ribs, diced
1 medium zucchini, chopped
1 (14-oz.) can chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1 teaspoon cornstarch
1 tablespoon water

Directions

1

Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until caramelized. Add carrots and next 4 ingredients, and saute 12 to 15 minutes or until vegetables are tender. Increase heat to medium-high; stir in chicken broth and next 3 ingredients. Bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes.
2

Whisk together cornstarch and 1 Tbsp. water until smooth. Whisk into vegetable mixture in skillet, and cook, stirring constantly, 3 to 5 minutes or until thickened.