Vegetables Steamed In Chicken Stock

7 ingredients
9 steps

Ingredients

  • 1 cup rich fowl glaze (see recipe)
  • 4 large boiling potatoes, peeled and cut into 8 chunks
  • 4 medium carrots, peeled and cut on the diagonal into 1 1/2-inch chunks
  • 1 large fennel bulb, trimmed, cored and cut into 8 wedges
  • 8 medium leeks (white part only), washed well
  • 1 teaspoon salt
  • Freshly ground pepper to taste

Directions

  1. 1
    Place 3/4 cup of the glaze in the bottom of a large, wide pot over medium heat.
  2. 2
    Add the vegetables and bring the liquid to a boil.
  3. 3
    Reduce heat so liquid slowly simmers.
  4. 4
    Cover and cook until vegetables are tender, about 25 minutes, adding water if necessary to keep liquid in the bottom of the pot at all times.
  5. 5
    Preheat broiler.
  6. 6
    Transfer the vegetables to a 9-inch pie plate.
  7. 7
    Spoon the remaining glaze over the top and season with the salt and pepper to taste.
  8. 8
    Place under the broiler until the top is lightly browned.
  9. 9
    Divide the vegetables among 4 plates and serve immediately.

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