Back to the Roots Casserole

A good dish for winter vegetables

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  cups  sliced carrots
• 1  cup  chopped onion
• 2  cups  cubed peeled celeriac
• 1  cup  diced peeled turnips or 1  cup parsnip
• 1 1⁄2 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

Directions

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.