From Elizabeth Choi.
2 Celery stalks
1/3 Butternut squash
Wash carrots, celery, onion, and butternut squash. Cut everything into bite-sized pieces and place in pot. Fill the pot with water and bring to a boil, then simmer on low for an hour or so. Add a bit of salt. Add in vermouth (or wine) about halfway through cooking process. Add ground peppercorns and cayenne pepper to desired flavor.
Posted by Elizabeth H. Choi on Thu. February 9, 2012 7:00 AM
Recipes: Vegan, Recipes: Vegetarian