Pot au Feu

• 1 boneless pork shoulder (1-1/2 lb./675 g), cut into 3/4-inch pieces
• 1/4 cup Kraft Sweet Onion Vinaigrette Dressing, divided
• 3 leeks, white parts only, chopped
• 2 parsnips, sliced
• 2 carrots, sliced
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
• 1/4 cup Philadelphia Cream Cheese Product
• 2 Tbsp. chopped fresh parsley

1. Cook and stir meat in 2 Tbsp.
2. dressing in medium saucepan on medium heat 2 min.
3. or until evenly browned.
4. Add leeks; cook and stir 2 min.
5. Add parsnips, carrots, broth and remaining dressing; stir.
6. Cover; simmer on medium-low heat 30 min., stirring occasionally.
7. Remove from heat.
8. Add cream cheese product; stir until cream cheese is completely melted and mixture is well blended.
9. Sprinkle with parsley.

pork shoulder, dressing, leeks, parsnips, carrots, chicken broth, philadelphia cream cheese, parsley

Taken from www.kraftrecipes.com/recipes/pot-au-feu-94678.aspx (may not work)