Celeriac & Parsnip Stew
1 pound whole celeriac
˝ pound parsnips
2 leeks
1 onion
3 stalks celery
3 tablespoons butter
1 tablespoon flour
1 cup chicken stock or water
3 sprigs parsley
1 bay leaf
˝ teaspoon thyme
Salt and freshly ground black pepper
Peel and chop celeriac into ˝- to 1-inch cubes; drop into acidulated water (1 tablespoon lemon juice per cup of water). Peel parsnips and chop into ˝- to 1-inch pieces. Clean leeks; chop white and light green parts. Chop onion and celery. Melt butter in large skillet; add leeks, onion and celery; sauté until golden but not browned. Mix in flour and stir 2 minutes. Drain and add celeriac to skillet, along with parsnips, stock or water, parsley, bay leaf, thyme and ˝ teaspoon salt. Stir, cover, and cook over medium-low heat, stirring frequently, for 10 to 15 minutes, or until vegetables are tender. Before serving, remove parsley and bay leaf and season to taste with salt and pepper.
Serves 6.
From "The Victory Garden Cookbook."