Pot-au-feu

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prep time

15 min

total time

50 min

makes

photo by:

kraft

recipe by: kraft

What You Need

1 boneless pork shoulder(1-1/2 lb.), cut into 3/4-inch cubes

1/4 cup Kraft Sweet Onion Vinaigrette Dressing, divided

3 medium leeks, white parts only, chopped

2 medium parsnips, sliced

2 medium carrots, sliced

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth

1/4 cup (1/4 of 250-g tub) Philadelphia Cream Cheese Spread

2 Tbsp. chopped fresh parsley

Make It

COOK and stir pork in 2 Tbsp. of the dressing in medium saucepan on medium heat 2 min. or until golden brown. Add leeks; cook and stir an additional 2 min.

ADD remaining vegetables, 2 Tbsp. dressing and the broth; stir. Reduce heat to medium-low; cover. Cook 30 min., stirring every 10 min.

REMOVE from heat. Stir in cream cheese spread until well blended. Sprinkle with parsley just before serving.

kraft kitchens tips

Make Ahead

Prepare as directed, except do not add cream cheese or parsley. Refrigerate up to 48 hours or freeze in airtight container for up to one week. When ready to serve, thaw and bring to a boil on medium heat. Remove from heat. Stir in cream cheese spread until well blended. Sprinkle with parsley just before serving.

Special Extra

Serve hot with crusty bread.

Substitute

Substitute boneless chicken for the pork.