Herbed Potatoes with Sauce

Ingredients

• 1 tablespoon cornstarch 
• 1 teaspoon parsley dried
• 0.3 teaspoon thyme leaves dried
• 7  potatoes quartered
• 14.5 ounce vegetable broth canned
• 2 tablespoons water 

Equipment

• bowl
• pot

Directions

1. In a medium pot over medium-high heat combine vegetable broth, thyme, parsley and potatoes. Bring to a boil and reduce heat to low. Cook, covered, for about 10 to 20 minutes, or until potatoes are tender; drain, reserving broth.
2. In a small bowl combine cornstarch and water; add to broth and cook, stirring constantly, over medium heat until mixture thickens into a sauce.
3. Serve sauce over potatoes.