Vegetable Platter

Directions

1. 1
   Peel carrots.
2. 2
   Cut in half crosswise and quarter lengthwise. Snap beans and cut in half.
3. 3
   Cut roots of leeks and remove coarse outer leaves.
4. 4
   Cut off all but 2 inches of the green tops.
5. 5
   Cut in half lengthwise.
6. 6
   Place chicken broth in a large saucepan.
7. 7
   Bring to a boil.
8. 8
   Add green beans and return to boiling.
9. 9
   Cover, reduce heat and simmer 10 minutes.
10. 10
    Add leeks and carrots; return to simmer and cook, covered, 6 to 8 minutes or until tender.
11. 11
    Drain. Arrange on platter.
12. 12
    Drizzle with melted butter and sprinkle with parsley.
13. 13
    Makes 8 servings.