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4 medium parsnips (1 lb.), peeled and sliced thin
Heat oil in large sauté pan. Add parsnips and carrots. Cook over moderately high heat until golden (about 10 minutes). Stir in leek, then add stock and bay leaf. Season with salt and pepper, cover and bring to boil. Cook over low heat until veggies soft.
Posted by Jenni Person
Nutritional Info Per Serving: N/A
4 medium carrots (1 lb.), peeled and sliced thin
1 medium leek, thinly sliced
2 tablespoons olive oil
5 cups veggie broth
1 bay leaf
Salt and pepper to taste
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