Yield: 1 Servings
Measure | Ingredient |
---|---|
8 cups | Water |
2 teaspoons | Salt |
1 \N | 8\" parsnip; cut in chunks |
2 larges | Carrots; cut in chunks |
8 \N | Cloves garlic; halved |
2 \N | Stalks celery; chopped |
2 \N | Scallions |
¼ cup | Mushrooms |
½ teaspoon | Turmeric |
\N \N | Black pepper |
In the meantime, here's an easy recipe from Mollie Katzen's "Still Life With Menu."
1. Combine everything in a large kettle.
2. Bring to a boil, lower to a simmer, and partially cover.
3. Cook slowly for about 1¼ hours. Turn off heat and let it cool to room temperature.
4. Strain out and discard all the vegetables.
5. Heat the broth gently just before serving. Serves 8.
NOTE : The garlic is essential; the parsnip is optional. Serve with matzoh balls.
Posted to EAT-LF Digest by Annullas <Annullas@...> on Mar 20, 1998