INGREDIENTS
2
Carrots
4 cloves
Garlic
1/2 lb
Mushrooms
1
Onion
2
Potatoes
1 tsp
Tarragon, dried
1
Turnip
1
Eggs
1
cube Vegetable bouillon
3 1/2 cups
All-purpose flour
1 tsp
Salt
1
Salt and pepper
1 cup
Shortening
1 cup
Whole wheat flour
2 tbsp
Olive oil
1 1/4 cups
Ice water
2 tbsp
Water