Green Beans and Potatoes recipe

6 servings

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

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.

In a small bowl blend remaining broth and cornstarch.

Stir in parsley; add to potato mixture.

Cook, stirring, until bubbly and thickened.