Ingredients: 2 tablespoons fat of choice (bacon drippings, lard, butter),1 sweet organic onion,3 medium organic parsnips,5 medium organic carrots,3 medium organic beets,3 uncured bacon slices,1 quart bone broth,2 quarts water,salt,pepper,1 tablespoon dry herb mix (thyme, rosemary, oregano),½ teaspoon dry chili flakes
Instructions:
- Melt fat in a Dutch Oven or other heavy bottom stock pot
- slice the onion thinly and add to the fat on a low flame
- sweat the onion for about 5 min.
- in the meantime wash and trim all the root vegetables and chop in small pieces (about 1 inch long)
- Add herbs to the pot
- Add the root vegetables to the pot a bit at the time as you are cutting them, mixing well every time, letting them sweat with the onions
- Cut the bacon slice in small pieces (inch wide) and add to the pot
- After stirring for another 5 minutes add the broth and the water to the pot
- Raise the flame to high and bring to a boil
- Reduce flame to low and cover the pot
- Simmer lightly for about 1.5 hours, or until the vegetables are tender.
