Savoury Glazed Vegetables

This side dish can be varied by using different vegetables in season and changing the spices used for seasoning.

• 2 cups fresh cut-up vegetables of your choice
• 1 ¾ cup Vegetable, Chicken or Beef Broth
• 1 Tbsp cornstarch
• Black pepper and spices to taste.

1. Heat 1-1 ¼ cups broth to a boil in a small saucepan.
2. Add vegetables and cook until tender. Drain, reserving ¼ cup broth for glaze.
3. Mix cornstarch with remaining broth and combine with reserved broth in saucepan. Cook and thicken, stirring often. Season as desired.
4. Toss glaze with cooked vegetables.

Makes 4 servings.

Each serving counts as 1 serving of restricted vegetables.

Recipe courtesy of Campbell's.