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Parsley Potato Medley

Yield 8 servings


  • 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

How to Make It

  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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