Vegetarian turnip stew

Ingredients for 2 servings:

• 1 half turnip(s)
• 4 carrots
• 4 potatoes
• 1 stalk(s) leek
• 1 onion(s)
• 2 cloves garlic
• 5 tsp, heaped spelt flour type 630 or wheat flour type 450
• 5 tbsp oil for frying
• salt and pepper
• turmeric
• 2 tbsp soy sauce
• Parsley, chopped (fresh or frozen)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and slice the carrots. Peel and dice the potatoes. Trim, wash, and finely slice the leek. Peel and finely dice the onion. Peel and finely chop or press the garlic. Peel and dice the swede (cut the swede last to avoid bitterness). Heat 4 tablespoons of oil in a saucepan and sauté the onions until translucent. Stir in the flour, add the garlic, and sauté briefly. While stirring constantly, add 1 liter of water and bring to a boil. Add the swede. Add 2 teaspoons of salt, 1 teaspoon of turmeric, and a little pepper, and simmer gently for 10 minutes. Add the carrots and potatoes and simmer for another 10 minutes. Meanwhile, heat 1 tablespoon of oil in a pan and fry the leek until it begins to shrink slightly. Then stir the leek into the stew. Finally, season the stew with soy sauce (approx. 2-4 tablespoons, to your taste) and a little salt and pepper, if desired. Stir in chopped parsley or sprinkle it over the prepared plates. Enjoy!