Herbed Skillet Vegetables

[Guest guest]

Herbed Skillet Vegetables

 

2 Tbs. cornstarch

14 ounces chicken-style broth

1 tsp. dried thyme leaves, crushed

1/8 tsp. pepper (optional)

1-1/4 lbs. small new potatoes, cut into quarters

2 medium carrots, cut into 1 inch pieces

1-1/2 cups celery, cut into 2 inch piece

 

Combine cornstarch and 1/4 cup broth in a bowl until smooth. Set aside.

Combine remaining broth and next 5 ingredients in a heavy nonstick skillet

over medium high heat. Bring to a boil. Reduce heat to low. Cover and cook

20 minutes, or until vegetables are tender. Remove vegetables to serving

dish with a slotted spoon. Stir reserved cornstarch mixture and add to

skillet. Cook until mixture boils and thickens, stirring constantly. Serve

over vegetables.