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Ingredients
US|METRIC
5 SERVINGS
- 8 potatoes (small thin skinned, peeled and cut in 1/2)
- 4 rib celery (cut into 3 inch chunks)
- 1 cup baby carrots
- 10 whole garlic cloves (peeled)
- 8 asparagus spears (large, cut into 3 inch pieces)
- 2 Tbsp. flat leaf parsley (chopped fine)
- 1 Tbsp. fresh thyme (chopped fine)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter (melted and cooled)
- salt
- pepper (to taste)
- gray salt (to finish)
- 1 cup baby carrots
- 10 stalks broccolini
- 1 head cauliflower (broken into large florets)
- 8 potatoes (small thin skinned, peeled and cut in 1/2)
- 2 Tbsp. flat leaf parsley (chopped fine)
- 1 Tbsp. fresh thyme (chopped fine)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter (melted and cooled)
- salt
- pepper (to taste)
- gray salt (to finish)
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