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.