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