| Broth Glazed Veggie Medley |
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2-3 cups chopped fresh veggies
1 cup rich chicken stock
Fresh sage or thyme
1 TBS olive oil or butter
1 TBS fresh minced parsley
Simmer veggies and herbs in stock until tender, reducing stock until almost gone. Add olive oil and parsley and saute gently – or remove from heat and melt in butter.