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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 1/2 pounds new potatoes |
1 1/2 pounds baby carrots, scraped |
3 (10 3/4-ounce) cans chicken broth |
1/2 cup capon pan drippings |
1/2 cup chopped celery leaves |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried whole rosemary |
1/3 cup chopped fresh parsley |
Directions:
1. 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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