Vegetarian root vegetable stew

Ingredients for 2 servings:

• 1 tbsp oil, high quality
• 70 g parsnip(s), diced
• 70 g Jerusalem artichoke, diced
• 70 g celeriac, diced
• 70 g leek, in rings
• 150 g potatoes, diced
• 1 small onion(s), chopped
• 400 ml water or vegetarian broth
• 100 ml milk or soy milk, if vegan preferred
• 2 tbsp parsley, chopped
• 1 tbsp celery greens, chopped
• 2 tsp mustard
• 1 tsp curry or 2, to taste
• 1 pinch(s) of sugar
• chili powder
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

also vegan possible

Briefly sauté the onion and vegetables in oil, then pour in the water. Add the mustard, curry, and herbs. Cook for 5 minutes in a pressure cooker or 15-20 minutes (depending on the heat and the size of the cubes) in a regular pot. Add the milk. Heat again and season to taste. Serve hot, perhaps with baguette.