Ingredients

• Ingredients 1 turnip (or swede if you’re from outside of Ireland) 2 large onions (or 4 small ones…) 4 celery stalks 2 large carrots (or 4 small ones…) 2 parsnips 500ml veg stock made with 2 vegetable stock cubes 1 tbsp soya butter 1 tbsp Herbes de Provence 1 dsp (dessert spoon) flour Salt (optional) and black pepper

Preparation

• Method Wash and peel all the veg and cut them into large chunks at an angle. Melt the butter in a large sauce pan and add the chopped onions once melted. Cook the onions until they soften and are coated in the butter. Around 4 minutes maybe. Add the herbs then and stir to coat the onions in the herbs. Then add the flour and stir to make sure this mixture doesn’t stick to the pan. Let the flour and the herbs cook with the onions for a few minutes so the butter absorbs the flavour. Then add the stock very slowly. Add in just a little bit at a time stirring all the time. This will form a kind of gravy-like liquid. Then add in the rest of the vegetables and if you think the mixture needs more liquid just add in a bit more boiling water. Add some black pepper and salt if you think it needs it (I didn’t use salt). Put a lid on then and let it simmer on a low heat for around an hour or until the veg are cooked. Serve with spuds anyway you like!