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Vegetable Pot-au-Feu


Vegetable Pot-au-Feu Recipe

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

37.37106095


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