Total Steps
1
Ingredients
8
Tools Needed
4
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 8 cups beef stock
- 2 cans stewed tomatoes
- 2 cups celery, diced
- 1 large onion, roughly chopped
- 2 medium sized rutabaga, chopped
- 1 parsnip, chopped
- 2 pounds carrots
- 1 turnip, chopped
Instructions
1
Step 1
until vegetables are tender
Peel and dice all vegetables. Add the peeled and diced vegetables to a large stock pot. Pour in the beef stock. Bring the mixture to a boil and cook until the vegetables are tender.
Tools & Equipment
cutting board
knife
vegetable peeler
large stock pot