Trina's Kitchen: Roasted Veggies

• 1 tablespoon vegetable oil

• 2 tablespoons finely diced celery

• 2 tablespoons onion, finely diced

• 2 tablespoons finely diced green pepper

• 1 package (10 ounces) frozen whole kernel corn

• 1 cup raw diced potatoes, peeled

• 1 cup water

• 1/4 teaspoon salt

• Black pepper, to taste

• 1/4 teaspoon paprika

• 2 cups milk, non-fat, divided

• 2 tablespoons flour

• 2 tablespoons chopped fresh parsley

In medium saucepan, heat oil over medium high heat.

Add celery, onion and green pepper; sauté for 2 minutes.

Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.

Pour 1/2 cup milk into a jar with a tight-fitting lid. Add flour and shake vigorously.

Add gradually to cooked vegetables; stir well.

Add remaining milk.

Cook, stirring constantly, until mixture comes to a boil and thickens.

Serve garnished with chopped fresh parsley.