About Rutabaga: also known as Yellow Turnip. Unless they are organic, they are waxed and must be carefully peeled.
In a pinch: Sometimes local vegetable markets don't carry rutabaga. When that's the case, I substitute a small butternut squash. Peel and remove seeds. Slice thickly. That does the trick! Add to the mix and follow the rest of the directions. This clear vegetable broth can be enjoyed on its own, or as a base for soups and sauces. Add cooked beans, green peas, steamed carrots, sprouts, tofu, pasta, cilantro or spinach. Let your imagination go wild!
Vegetable Broth
Yeild: 2 quarts
4 large carrots chopped into chunks
3 celery stalks chopped into large pieces (including leaves)
Bunch of fresh parsley
Bunch of fresh dill 1 large Spanish onion with the skin — quartered
1 large rutabaga (yellow turnip) peeled — thickly sliced
3 parsnips peeled and sliced
Salt as needed
3 quarts water
Combine all ingredients into a large pot. Add water.Cover, cook over high heat. Bring to a boil. Lower heat and simmer, partially covered for 1 hour. Stir occasionally. Turn off flame. When broth is cool, strain and discard vegetables. Refrigerate and use as needed.