|Carrots||4 Cup (64 tbs), thinly sliced|
|Celery||4 Cup (64 tbs), thinly sliced|
|Mushrooms||2 Cup (32 tbs), sliced|
|Green pepper||1 Cup (16 tbs), slivered|
|Water||1 Cup (16 tbs)|
|Parsley||4 Tablespoon, chopped|
|Dried tarragon||1 Teaspoon|
|Seasoned salt||1 Teaspoon|
1) In a saucepan, combine the carrots, celery, mushrooms, green pepper, water and butter.
2) Cook covered over a medium heat for 10-12 minutes. Alternately, cook in the microwave on HIGH for 7 minutes with 1/3 cup water.
3) Stir in the parsely and tarragon, then cook for further 3 minutes, then sprinkle with the seasoned salt. Alternately, cook in the microwave on HIGH for 1 more minute.
4) Serve immediately in a nice plate.