Scott's Recipe

Sides - Herb Skillet Vegetables

Category: Appetizers, Sides & Snacks

2 Tbsp cornstarch
1 can (14 ½ oz) chicken broth
½ tsp dried thyme leaves, crushed
1/8 tsp pepper
12 small new potatoes (about 1 ¼ lbs), cut into quarters
2 medium carrots cut into 2” pieces
2 stalks celery, cut into 2” pieces


1. Mix cornstarch and ¼ cup of broth until smooth. Set aside.
2. In skillet mix remaining broth, thyme, pepper, potatoes carrots and celery. Heat to a boil. Cover and cook over low heat 20 minutes, or until vegetables are tender.
3. With slotted spoon, remove vegetables to a serving dish.
4. Stir reserved cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over vegetables.