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1 small rutabaga or 4-6 white turnips (about 2 lb/1 kg.)
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1 cup/250 ml sliced celery
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1 cup/250 ml sliced carrots
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1 large clove garlic, minced
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1 onion, chopped
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1 cup/250 ml chicken stock
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1/4 cup/60 ml chopped fresh parsley
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1 tbsp/15 ml butter
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Salt and freshly ground pepper
Peel and dice turnips (or slice in a food processor). In heavy saucepan,
combine turnip, celery, carrots, garlic, onion and stock. Bring to a boil; cover, and simmer until vegetables are
tender, about 20 minutes.
Uncover and cook until liquid has reduced to a glaze. Sprinkle with parsley,
butter, and salt and pepper to taste.
Makes 6 servings
