It was a hard toss up on whether to give this recipe with the boiled or baked method. The boiled shows off vibrant vegetable colors and the baked imparts caramelized flavors. I am opting for the colored version- this time. Onion adds flavor in cooking but is removed before serving. It is pure and fresh tasting, just as it looks.
1 cup chicken broth
1 bay leaf
5 large potatoes (peeled and cut in approximately 1” cubes)
1 lb fresh carrots (1/2” slices)
1 small onion, cut in half
3 tablespoons butter
3/4 cup minced parsley
Salt and pepper to taste
1. Bring broth and bay leaf to a boiling point and add potatoes, carrots and onion, cover the pan and bring back to a boil then reduce to a simmer. Vegetables should be fork tender, in approximately 30 minutes.
2. Remove bay leaf and onion, and drain broth (freeze it to add to soups and gravies).
3. Add the butter and parsley to the hot potatoes and carrots, toss, taste and adjust seasonings.
Variation: for Herbed Potatoes and Carrots: add 1/3 cup minced parsley and add any one of the following:
1/2 teaspoon fresh snipped thyme
1/2 teaspoon fresh snipped rosemary
1/2 teaspoon fresh snipped dill