The Recipe

Vegetable Pot-au-Feu

COOK TIME : a few secondsPREP TIME : a few seconds
From Bon Appetit Magazine
Vegetable Pot-au-Feu
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Ingredients

DESCRIPTION

No description provided.


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 homemade chicken stock or low-sodium canned chicken broth
  • Kosher salt and freshly ground black pepper

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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