Parsley Potato Medley

Ingredients

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

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

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