Wednesday, February 10, 2010

When we no longer have the fuel to bring our fruits and vegetables from Florida or California, we will have to make do with what's grown in our own region. Remember that only 100 years ago--when my father was born--folks were in the same situation. Here's a recipe using veggies New Englanders can find all winter. It's delicious and exactly suited by Mother Nature to nourish those living in the cold.

Root Soup

1 tablespoon butter
1 each Yukon Gold potato, celery root, leek, parsnip, and carrot, chopped
salt and pepper to taste
1/4 cup water
4 cups vegetable or chicken stock

In a soup pot, combine the butter, vegetables, salt, pepper, water, and stock. Bring to a boil, cover, and simmer for 35 minutes.

Bon appetit!

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