1 tablespoon cornstarch
1 can (14 1/2 ounces) Swanson Ready to Serve Clear Vegetable Broth
1/2 teaspoon dried thyme leaves, crushed
8 medium new potatoes (about 2 pounds), cut into quarters (about 6 2/3 cups)
1 large carrot, sliced (about 3/4 cup)


In cup mix cornstarch and 2 tablespoons broth until smooth. Set aside.

In medium skillet mix remaining broth, thyme, potatoes and carrots. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until vegetables are tender. With slotted spoon, remove vegetables to serving dish.

Stir reserved cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over vegetables.

Makes 4 servings

This recipe created by Swanson.