Vegetable Platter - cooking recipe

Ingredients

1 lb. carrots
1 lb. fresh green beans or 16 oz. pkg. individually frozen green beans
4 medium leeks
14 1/2 oz. can chicken broth
2 Tbsp. melted butter
2 Tbsp. snipped parsley

Preparation

Peel carrots.
Cut in half crosswise and quarter lengthwise. Snap beans and cut in half.
Cut roots of leeks and remove coarse outer leaves.
Cut off all but 2 inches of the green tops.
Cut in half lengthwise.
Place chicken broth in a large saucepan.
Bring to a boil.
Add green beans and return to boiling.
Cover, reduce heat and simmer 10 minutes.
Add leeks and carrots; return to simmer and cook, covered, 6 to 8 minutes or until tender.
Drain. Arrange on platter.
Drizzle with melted butter and sprinkle with parsley.
Makes 8 servings.