Parsley Potato Medley

Ingredients

  • 1 ½ pounds baby carrots, scraped
  • 2 ½ pounds new potatoes
  • ½ cup capon pan drippings
  • 1 ½ pounds baby carrots, scraped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon dried whole rosemary
  • + 9 more ingredients
    • ½ cup capon pan drippings
    • ¼ teaspoon dried whole rosemary
    • ½ teaspoon pepper
    • ½ cup chopped celery leaves
    • 3 (10 3/4-ounce) cans chicken broth
    • 2 ½ pounds new potatoes
    • 1/3 cup chopped fresh parsley
    • 3 (10 3/4-ounce) cans chicken broth
    • ½ cup chopped celery leaves

Combine all ingredients, except parsley, in a large Dutch oven. Bring to a boil; reduce heat, and cook over medium heat 35 minutes or until vegetables are tender. Drain. Cool slightly, and peel potatoes. Sprinkle vegetables with parsley.

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network