Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Onions |
4 \N | Cloves garlic |
2 cups | Sweet potatoes [1 big one], |
2 cups | Celery root [1 big one--I also threw in a few of the leaves], |
2 cups | Rutabega [one large one], |
2 cups | Parsnips [two small ones] and |
2 cups | Carrots |
\N \N | Chicken stock |
Sautee onions and garlic in olive oil for about 30 minute (it takes that long to chop the other stuff). Add remaining ingredients (except stock).
Add chicken stock [I used onion soup powder and parev chicien powder] and bring to a boil. Let simmer (you can let simmer for hours the longer the better) add pepper and taragon to taste and it is wonderful. I always get compliments on it.
originally posted by whoever lives at Lupovitch@...
Posted to JEWISH-FOOD digest V96 #57 Date: Tue, 22 Oct 1996 14:04:56 -0700 (PDT) From: dkuttner@... (Donna Holberg Kuttner)