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Recipe by: anne-laurelinne
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See below ingredients and instructions of the recipe
2 tb Oil 3 c -Tomato juice, plus:
2 Garlic cloves 5 c -Water
1 c Chopped onions 1/2 c Chopped parsley
2 Celery stalks 1 ts Marjoram or oregano
-cut into 1/2 pieces Salt and pepper; to taste
2 Carrots; cut into discs 1 cn Chickpeas; drained
2 md Parsnips; cut into discs 2 c Shredded cabbage (optional)
1 lg Potato; cubed
Heat the oil in a large pan and toss the onion, garlic, celery, carrots,
parsnips and potato in it over a low heat. Add the juice and water,
marjoram, oregano, salt and pepper to taste. Increase the heat and simmer
for 20 minutes. Add the drained chickpeas and the cabbage, if you are
using it, and cook for a further 10 minutes. Serves 6. From Claire Hopley-
Amherst Bulletin- 1-29-93
Posted by Pat Buttons in Intercook
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
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