| 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:
“The rapture! Separation of church and state”