1 4-lb chicken
4 carrots, cut in 2" strips
1  small rutabaga cut in 2" cubes
3    leeks, white part only, cut into 3" strips; or: 2 medium onions, cut in rings
3 stalks celery, in 2" strips
1  small white cabbage cut in 6 wedges
2 small potatoes, quartered
3 cups chicken broth
1 cup dry white wine
1 clove garlic

Horseradish sauce:
2 Tbsp. Butter
1 Tbsp. Plus 2 tsp. Flour
1 cup chicken broth
¼ cup horseradish
½ cup cream

Place chicken in soup kettle. Add vegetables. Pour broth and wine over all. Add garlic. Season
with salt and pepper. Bring to a boil. Reduce heat, cover and simmer 40 minutes, or until chicken
and vegetables are tender. Drain the Chicken and vegetables. Arrange on a hot platter with
chicken in the centre and vegetables surrounding. Keep warm.

For horseradish sauce: In a saucepan, make a roux of butter and flour. Stir in the chicken broth,
stirring constantly with a wire whisk. Bring to a boil and reduce heat. Stir in horseradish and
cook over low heat until sauce thickens. Gradually stir in cream. Pour a small amount over the
chicken. Serve remaining sauce separately.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.