Instructions: 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.

This recipe yields 4 servings.

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