Celeriac Parsnip Stew

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Celeriac Parsnip Stew

Yields1 Serving
 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
1

Peel 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.

Ingredients

 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

Directions

1

Peel 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.

Notes

Celeriac Parsnip Stew
IngredientsDirections
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