| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | c | Onions |
| 4 | Cloves garlic | |
| 2 | c | Sweet potatoes [1 big one] |
| 2 | c | Celery root [1 big one, I |
| also threw in a few of | ||
| the | ||
| leaves] | ||
| 2 | c | Rutabega [one large one] |
| 2 | c | Parsnips [two small ones] |
| and | ||
| 2 | c | Carrots |
| Chicken stock |
INSTRUCTIONS
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@aol.com Posted to JEWISH-FOOD digest V96 #57 Date: Tue, 22 Oct 1996 14:04:56 -0700 (PDT) From: dkuttner@proaxis.com (Donna Holberg Kuttner)
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 261
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 196.5mg
Potassium: 1420.8mg
Carbohydrates: 60.7g
Fiber: 13.7g
Sugar: 26.6g
Protein: 7.2g