Carrot and Zucchini Court Bouillon
Preparation: Cook all the ingredients together until the vegetables are tender.
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Ingredients
- 2 1/2 cups (2 1/2 L) water
- 1/2 cup (125 mL) white vinegar
- 2 Tbsp. (30 mL) coarse salt
- 2 julienned zucchini
- 2 carrot
- 2 stalks of celery, cut on the diagonal
- 1 bouquet garni
- pepper
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