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

Peel the parsnips and chop into 1/2 to 1 inch pieces.

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.

Stir, cover and cook over medium-low heat, stirring frequently. Cook for 10 to 15 minutes or until tender.

Remove the bay leaf, season with pepper to taste and serve.

Nutrition Facts

0 servings

Serving size

Print Options:

Celeriac Parsnip Stew