Potatoes and Carrots with Bay Leaves

Total time: 35 minutes
   The potatoes and carrots are cooked together in stock with bay leaves.  They will absorb most of the stock, giving them a deep flavor and light glaze. 

 Ingredients: 

• 2 carrots, cut into large sticks
• 2 potatoes, cut into large chunks
• 2 bay (laurel) leaves
• enough chicken stock to just cover vegetables

 Instructions:

• Put everything into a saucepan and bring to a boil. 
• Cook, uncovered, until vegetables are done and chicken stock has been absorbed.  If there is any stock left, pour it off or use it in elsewhere. 
• Remove bay leaves and serve.