Vegetable Stock from The Settlement Cook Book by Lizzie Black Kander
Cook ½ cup each of raw diced turnips, carrots, celery and parsley root in 1 quart of boiling water until tender, and the liquid is reduced to 1 cup, strain.
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- Chef's knife
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- Measuring cup
Ingredients
- carrots
- celery
- turnips
- boiling water
- parsley root
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