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Ingredients
US|METRIC
- 2 cups carrots (cut in 2-inch pieces)
- 2 cups celery (cut in 2-inch pieces)
- 1 cup broccoli stems (cut in 2-inch pieces)
- 1 cup green beans (fresh, cut in 2-inch pieces)
- 1 onion (large, sliced)
- 1/2 teaspoon salt
- 1 3/4 cups grapefruit juice (divided)
- 1 cup broccoli florets
- 4 teaspoons cornstarch
Directions
- In large saucepan, combine carrots, celery, broccoli stems, green beans, onion, salt and 1 cup grapefruit juice; bring to a boil. Cover; simmer 8 minutes. Add broccoli flowerets. Cover. Cook 5 minutes or until vegetables are crisp-tender. Blend cornstarch with remaining 3/4 cup grapefruit juice; pour over vegetables; bring to a boil, stirring constantly until thickened. Serve at once.
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