Broth Glazed Veggie Medley Print Email

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.