Ingredients
|
Quantity
|
Carrots
|
500gms
|
Onions
|
500gms
|
Turnips
|
250gms
|
Parsely
|
2 springs
|
Butter
|
30gms
|
Peppercorns
|
3 to 4
|
Water
|
1 litre
|
Tomato puree
|
1tsp
|
Or
|
|
Celery
|
a few pcs
|
Salt
|
Peel and dice or chop vegetables. Saute in butter. Add
peppercorns and tomato puree or celery finely chopped and salt. Bring to boil.
Cover pan and simmer for 2 hours or until the stock has developed a good
flavour.
