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Categories:Viewed: 82 - Published at: 8 years ago
Ingredients
- 2 cups water
- 2 cups vegetable broth
- 3 burdock roots, peeled and diced
- 2 carrots, peeled and diced
- 1 jicama, peeled and cut into thin strips (no longer than 3 inches)
- 1 large potato, grated
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 6 fresh mint leaves, chopped
- 1 tablespoon grated fresh horseradish
Method
- Stir water, vegetable broth, burdock roots, carrots, jicama, potato, parsley, rosemary, mint, and horseradish together in a stockpot; bring to a simmer over medium-low heat and cook until the vegetables are tender, about 1 hour.
