Vegetable Platter

1. 1

   Peel carrots.

2. 2

   Cut in half crosswise and quarter lengthwise. Snap beans and cut in half.

3. 3

   Cut roots of leeks and remove coarse outer leaves.

4. 4

   Cut off all but 2 inches of the green tops.

5. 5

   Cut in half lengthwise.

6. 6

   Place chicken broth in a large saucepan.

7. 7

   Bring to a boil.

8. 8

   Add green beans and return to boiling.

9. 9

   Cover, reduce heat and simmer 10 minutes.

10. 10

    Add leeks and carrots; return to simmer and cook, covered, 6 to 8 minutes or until tender.

11. 11

    Drain. Arrange on platter.

12. 12

    Drizzle with melted butter and sprinkle with parsley.

No additional tips available.