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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)

A Message from our Provider:

“Ask ‘What would Jesus do?\” Apply the answer!”

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


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