| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 8 | c | Water |
| 2 | ts | Salt |
| 1 | 8" parsnip; cut in chunks | |
| 2 | lg | Carrots; cut in chunks |
| 8 | Cloves garlic; halved | |
| 2 | Stalks celery; chopped | |
| 2 | Scallions | |
| 1/4 | c | Mushrooms |
| 1/2 | ts | Turmeric |
| Black pepper |
INSTRUCTIONS
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 1 1/4 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@aol.com> on Mar 20, 1998
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