Recipe courtesy of Curtis Aikens
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Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Ingredients

Optional:

Directions

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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