You may also like
Categories:Viewed: 55 - Published at: 3 years ago
Ingredients
- 1 lb. carrots
- 1 lb. fresh green beans or 16 oz. pkg. individually frozen green beans
- 4 medium leeks
- 14 1/2 oz. can chicken broth
- 2 Tbsp. melted butter
- 2 Tbsp. snipped parsley
Method
- Peel carrots.
- Cut in half crosswise and quarter lengthwise. Snap beans and cut in half.
- Cut roots of leeks and remove coarse outer leaves.
- Cut off all but 2 inches of the green tops.
- Cut in half lengthwise.
- Place chicken broth in a large saucepan.
- Bring to a boil.
- Add green beans and return to boiling.
- Cover, reduce heat and simmer 10 minutes.
- Add leeks and carrots; return to simmer and cook, covered, 6 to 8 minutes or until tender.
- Drain. Arrange on platter.
- Drizzle with melted butter and sprinkle with parsley.
- Makes 8 servings.
