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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 ounce) butter or margarine, or 2 tablespoons vegetable oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Optional:

1 rutabaga, peeled and diced

1 turnip, peeled and diced