Back to the Roots Casserole

• 2 cups sliced carrots
• 1 cup chopped onion
• 2 cups cubed peeled celeriac
• 1 cup diced peeled turnips or 1 cup parsnip
• 1 12 cups cubed unpeeled new potatoes
• 1 cup cubed peeled sweet potato
• 2 cups water
• 2 bay leaves
• 4 tablespoons Dijon mustard (with seeds if possible)
• 2 garlic cloves, crushed
• 3 tablespoons extra virgin olive oil
• salt and pepper

1. In a medium large saucepan, place vegetables, water and bay leaves and bring to a boil.
2. Cover and cook on low heat for 20 mins or until vegetables begin to soften.
3. Stir gently during cooking, adding a little extra boiling water if necessary.
4. Stir in mustard and garlic and cook an additional 10 minutes or until vegetables are done.
5. Remove from heat.
6. Stir in olive oil and salt and pepper to taste.

carrots, onion, celeriac, parsnip, unpeeled new potatoes, water, bay leaves, garlic, extra virgin olive oil, salt

Taken from www.food.com/recipe/back-to-the-roots-casserole-153488 (may not work)