In A Large Pot, Heat Margarine & Saute The Asparagus, Peas, Carrots, Cauliflower & Kohlrabi For 5 Minutes Stirring To Ensure All Are Coated. Add A Little Water, Salt & Pepper. Simmer Till The Vegetables Are Tender But Still Chewy. In A Small Bowl, Mix The Cornstarch With 2 Tb Water & Add To Vegetables Stirring Till Sauce Has Thickened. Serve With Parsley.