Green Beans and Potatoes

Green Beans and Potatoes
  • 3 cups thinly sliced potatoes
  • 2 cups frozen green beans
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1 cup vegetable broth, divided
  • 1 teaspoon cornstarch
  • 1/4 cup chopped fresh parsley


  1. In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
  2. In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

04/04/2018
Green Beans and Potatoes, recipe PT15M PT1H 5 455 calories

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