Celeriac Parsnip Stew
2-3 medium parsnips (1/2 lb, your bag is 2.5 lb’s this week)
2 med. onions, chopped
½ of a large celeriac, peeled and cut into small cubes
2 tbsp. butter
1 tbsp. flour
1 c. chicken stock or low-sodium bouillon, or water
2 tsp. dried parsley
1 bay leaf
1/2 to 3/4 tsp. thyme
Freshly ground pepper to taste
1Peel the parsnips and chop into 1/2 to 1 inch pieces.
2 Melt the butter in a large saucepan; add the onions and celery, sauteing until golden but not browned. Mix in the flour, let cook for 2 minutes, and add parsnips, stock, bouillon or water, parsley, bay leaf and thyme.
3 Stir, cover and cook over medium-low heat, stirring frequently. Cook for 10 to 15 minutes or until tender.
4 Remove the bay leaf, season with pepper to taste and serve.