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