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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups water |
2 carrots, peeled and cut into 1 inch pieces |
1 parsnip, peeled and cut into 1 inch pieces |
6 celery stalks, cut into 1 inch pieces |
1/2 large onion or 1 medium onion, quartered |
1/4 stick (1 oz.) butter or margarine, or 2 tablespoons vegetable oil |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 rutabaga, peeled and diced |
1 turnip, peeled and diced |
Directions:
1. Put the water, parsnip, carrots, celery and onion in a stockpot and bring to a boil. Stir in the butter, salt and pepper, and lower the heat to medium. Cover and simmer for 40 minutes. Remove the pot from the heat and strain the stock through a sieve
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