| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 8 | c | Water |
| 2 | t | Salt |
| 1 | 8" parsnip, cut in chunks | |
| 2 | Carrots, cut in chunks | |
| 8 | Cloves garlic, halved | |
| 2 | Stalks celery, chopped | |
| 2 | Scallions | |
| 1/4 | c | Mushrooms |
| 1/2 | t | Turmeric |
| Black pepper |
INSTRUCTIONS
8 In the meantime, here's an easy recipe from Mollie Katzen's "Still Life With Menu." Combine everything in a large kettle. Bring to a boil, lower to a simmer, and partially cover. Cook slowly for about 1 1/4 hours. Turn off heat and let it cool to room temperature. Strain out and discard all the vegetables. Heat the broth gently just before serving. Serves 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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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 4916.8mg
Potassium: 2013.2mg
Carbohydrates: 76.7g
Fiber: 20.5g
Sugar: 22.8g
Protein: 8.2g