25 ml butter 2 tbsp
250 ml red onions, diced 1 cup
15 ml 5 spice powder 1 tbsp
250 ml carrots, diced 1 cup
250 ml celery, diced 1 cup
500 ml parsnips, diced 2 cup
500 ml chicken stock 2 cup
10 ml cornstarch, dissolved in 1 tbsp (15 ml) water 2 tsp
salt & pepper to taste
In a 2 quart (2 L) saucepan on medium heat; add butter, onions and 5 spice powder. Saute for 3 minutes, add carrots, celery and parsnips. Saute for 10 minutes, add chicken stock. Reduce stock by one third until the vegetables are soft but not mushy. Stir in the cornstarch mixture to thicken. Check for seasoning.
Serves 4