Yield: 4 servings

Adapted from Bon Appétit

2014: This is basically a New England Boiled Dinner without the corned beef. It is suitable as a main course of a meatless meal. Pair with a nice crusty bread for sopping.

• 2large carrots, peeled, cut on a diagonal into 2” pieces
• 2large leeks, white and light-green parts only, cut on a diagonal into 2” pieces
• 2large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut on a diagonal into 2” pieces
• ½medium head of savoy cabbage, cut into 4 wedges, each with some core attached
• 2flat-leaf parsley sprigs plus 1 tablespoon chopped for garnish
• 5cups homemade chicken stock or low-sodium canned chicken broth
• Kosher salt and freshly ground black pepper

Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot.

Bring to a boil; reduce heat to low, cover, and simmer until vegetables are tender but not falling apart, about 20 minutes.

Season with salt and pepper. Garnish with chopped parsley.