Parsley Potato Medley

Recipe from

Oxmoor House


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


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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983