Chicago Sun-Times

NEW ENG­LAND BOILED DIN­NER

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sition and heat oven to 200 de­grees. Trans­fer meat to large bak­ing dish and la­dle 1 cup of cook­ing liq­uid over top. Cover with foil and keep warm in oven.

Add beets to pot, re­turn to sim­mer, cover and cook for 20 min­utes. Add pota­toes, car­rots and onions, cover and sim­mer un­til veg­eta­bles are al­most ten­der (about 10 min­utes). Add cab­bage and con­tinue to sim­mer un­til veg­eta­bles are ten­der (10 to 20 min­utes longer).

Trans­fer beets to carv­ing board and, us­ing pa­per tow­els, gen­tly peel off and dis­card outer skin. Trans­fer beets to a serv­ing plat­ter, along with re­main­ing veg­eta­bles. Dis­card cheese­cloth pouch.

Trans­fer meat to carv­ing board, cut against grain into OE-inch slices and trans­fer to plat­ter with veg­eta­bles. Driz­zle 1 cup of cook­ing liq­uid over top of meat and veg­eta­bles and serve, pass­ing re­main­ing liq­uid sep­a­rately.

Cook’s Coun­try Best Lost Sup­pers

Nutri­tion facts per serv­ing: 533 calo­ries, 26 g fat, 8 g sat­u­rated fat, 92 mg choles­terol, 43 g car­bo­hy­drates, 32 g pro­tein, 2,480 mg sodium, 11 g fiber

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MAKES 8 SERV­INGS
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