In a large pot, heat the olive oil over medium heat. Add the onions, carrots, celery, parsnips, and garlic and sauté until the onions are translucent and the rest of the vegetables have softened, about 10 minutes.
Cool before storing in the refrigerator for up to 3 days or in the freezer for up to 1 month.
From Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living by Joseph Shuldiner (Chronicle Books LLC, 2012). Copyright © 2012 by Joseph Shuldiner. Photographs copyright © 2012 by Emily Brooke Sandor and Joseph Shuldiner. All rights reserved. Used with permission of Chronicle Books.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.