Vegetables Steamed In Chicken Stock

• 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

1. Place 3/4 cup of the glaze in the bottom of a large, wide pot over medium heat.
2. Add the vegetables and bring the liquid to a boil.
3. Reduce heat so liquid slowly simmers.
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. Preheat broiler.
6. Transfer the vegetables to a 9-inch pie plate.
7. Spoon the remaining glaze over the top and season with the salt and pepper to taste.
8. Place under the broiler until the top is lightly browned.
9. Divide the vegetables among 4 plates and serve immediately.

rich fowl glaze, boiling potatoes, carrots, fennel bulb, leeks, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11191 (may not work)