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Cooking recipes / Second-course recipes / Vegetable

1 serving

Cut carrots, onions, celery, leeks, parsley into a saucepan, pour fat from the broth, put moderately salt and spices, boil over the heat and eat when the roots are half ready.

carrots to taste, parsley greens to taste, salt to taste, leeks to taste, onions to taste, celery to taste, fat to taste, spices to taste