Recipe courtesy of Curtis Aikens

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  • Level: Easy
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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


  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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