Contributed by (Recipe adapted from “A-Taste-of-France” at www.a-taste-of-france.com)

Ingredients

1 small Celeriac peeled, sliced cubed and placed in water
3 to 4 small Onions peeled, sliced into quarters
3 to 4 small Carrots peeled, sliced into quarters
1 small head of Celery cut into short lengths
1oz of Butter
300 ml Vegetable stock
Salt and Pepper
chopped Parsley

Instructions

Melt the butter in a heavy based pan. Add the onions and carrots, stir over a moderate heat until lightly coloured. Add the celeriac and celery, mix well until coated with butter. Pour on sufficient stock to cover the vegetables. Season well and cover with a lid. Bring to the boil, then simmer gently. For about 50 minutes until all of the vegetables are tender. Pour into a warm serving dish. Sprinkle with the chopped parsley and serve.

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