Vegetable Pot-au-Feu

Name: Vegetable Pot-au-Feu
Ingredients: 2 large carrots, peeled, cut on a diagonal into 2” pieces; 2 large leeks, white and light-green parts only, cut on a diagonal into 2” pieces; 2 large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut on a diagonal into 2” pieces; 1/2 medium head of savoy cabbage, cut into 4 wedges, each with some core attached; 2 flat-leaf parsley sprigs plus 1 tablespoon chopped for garnish; 5 cups homemade chicken stock or low-sodium canned chicken broth; Kosher salt and freshly ground black pepper

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Servings: 4

Cost: $1.16 /serving

Author : Sara Dickerman

recipes carrot party

Ingredients

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2 large carrots, peeled, cut on a diagonal into 2” pieces2 large leeks, white and light-green parts only, cut on a diagonal into 2” pieces2 large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut on a diagonal into 2” pieces1/2 medium head of savoy cabbage, cut into 4 wedges, each with some core attached2 flat-leaf parsley sprigs plus 1 tablespoon chopped for garnish5 cups homemade chicken stock or low-sodium canned chicken brothKosher salt and freshly ground black pepper

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Instructions

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Step 1

Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot. Bring to a boil; reduce heat to low, cover, and simmer until vegetables are tender but not falling apart, about 20 minutes.

Step 2

Season with salt and pepper. Garnish with chopped parsley.

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