1/3 cup Diced Carrots
1 1/2 cup Diced Potatoes
4 tbsp Butter
1/2 tsp Salt
1/2 cup Diced Celery
1 quart Water
1/3 cup Diced Turnips
1/2 minced onion
1/2 tbsp Finely chopped Parsley
1 cup Tomato
Pepper
Prepare vegetables for cooking, by cutting into cubes. Cook all vegetables, except potatoes, in butter, stirring constantly until brown. Add potatoes and water, and simmer until vegetables are soft. Add tomatoes and parsley. Season and serve hot. Makes 6 servings.
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