2 carrots, quartered
1 zucchini
3 sm. white turnips
1/3 lb. string beans
1 rib celery
2 tbsp. butter
2 tbsp. finely chopped onion
2 tbsp. water
1/2 tsp. crushed cumin seeds
Salt substitute

Cut carrots into 1 inch pieces, zucchini into 1/2 inch slices, turnips into thin strips, beans into 1 inch lengths, celery into 1 inch and 1/2 inch pieces. Heat butter, cook onion and celery. Then add other vegetables, salt substitute and cumin. Add water and cover. Cook 10-15 minutes, watching closely that it doesn't burn. Use gentle to moderate heat. (You may have to add another teaspoon of water.)

Salt Substitute recipe in Potpourri section.