Beef Stock Vegetable Julienne

Ingredients

• 1/2 cup carrots, cut into thin match-like strips
• 1/2 cup turnips, cut into thin match-like strips
• 1/2 cup celery, cut into thin match-like strips
• 2 quarts boiling beef stock
• Salt and pepper to taste

Method

1. 1 Cut carrots, turnips, and celery into thin match-like strips, using half a cup of each.
2. 2 Cover the vegetables with boiling water and season with salt and pepper.
3. 3 Cook until the vegetables are soft.
4. 4 Add the cooked vegetables to two quarts of boiling beef stock.