Vegetables Steamed In Chicken Stock

Name: Vegetables Steamed In Chicken Stock
Total time: 35 min
Yield: Four servings
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

By Molly O'Neill

Total Time: About 40 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; In the Wings

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Ingredients

Yield:Four servings

1cup rich fowl glaze (see recipe)
4large boiling potatoes, peeled and cut into 8 chunks
4medium carrots, peeled and cut on the diagonal into 1½-inch chunks
1large fennel bulb, trimmed, cored and cut into 8 wedges
8medium leeks (white part only), washed well
1teaspoon salt
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Place ¾ cup of the glaze in the bottom of a large, wide pot over medium heat. Add the vegetables and bring the liquid to a boil. Reduce heat so liquid slowly simmers. 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.
Step 2
Preheat broiler. Transfer the vegetables to a 9-inch pie plate. Spoon the remaining glaze over the top and season with the salt and pepper to taste. Place under the broiler until the top is lightly browned. Divide the vegetables among 4 plates and serve immediately.