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Ingredients
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- 1 Carrot
- 1 Turnip
- half head Celery
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- 1 lt. Stock
- 1 tablespoon Arrowroot
- Salt to taste
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You will need
A vegetable peeler, a sharp knife, a cutting board, a colander and a large saucepan
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Directions
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- Wash then peel or scrape the vegetables
- Cut into thin strips (like matches)
- Cook the vegetable in a little of the stock
(stock cubes may be used for stock)
- Drain when tender, in a colander
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- Heat the remaining stock
- Mix the arrowroot with a little cold water
- Stir into the stock until boiling
- Cook for four to five minutes
- Add cooked vegetables and salt and pepper as required
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