Name: Vegetable Pot-au-Feu
Yield: 4 Servings
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

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