Ingredients

• 3 cups thinly sliced potatoes
• 2 cups frozen green beans
• 0.5 teaspoons dried thyme
• 0.25 teaspoons ground black pepper
• 1 teaspoon vegetarian Worcestershire sauce
• 1 cup vegetable broth , divided
• 1 teaspoon cornstarch
• 0.25 cups chopped fresh parsley

Instructions

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

Nutrition per serving