SHANNON VEGETABLE PLATTER
Steps:
- Boil potatoes and carrots, separately, in 2 saucepans of boiling, salted water for 15 minutes or until fork tender. Drain. Return vegetables to saucepans over low heat; toss vegetables over heat to dry. Place on heated serving platter and keep warm. Cut cabbage into 12 wedges. Soak in warm salted water in large bowl for 1 minute. Drain. Arrange, overlapping, in large skillet. Pour boiling water over to cover; cover skillet; bring water to boil. Lower heat and simmer for 3 minutes. Remove cabbage and drain on paper towels. Arrange on platter with potatoes and carrots. Heat butter and chopped parsley in microwave or small saucepan until bubbly. Pour over vegetables to coat well.
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