|Herbed Potatoes with Sauce|
- 1 (14.5 ounce) can vegetable broth
- 1/four teaspoon dried thyme
- 1 teaspoon dried parsley
- 7 potatoes, quartered
- 1 tablespoon cornstarch
- 2 tablespoons water
|Prep : 10M||Cook : 4M||Ready in : 25M|
- In a medium pot over medium-excessive heat combine vegetable broth, thyme, parsley and potatoes. Bring to a boil and reduce warmth to low. Cook, blanketed, for approximately 10 to 20 mins, or till potatoes are gentle; drain, booking broth.
- In a small bowl integrate cornstarch and water; upload to broth and cook, stirring continuously, over medium warmth until aggregate thickens into a sauce. Serve sauce over potatoes.
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