Stew of root vegetables

Vegetable stew tastes great with both meat and fish dishes. Here I have made a variety of root vegetables.

Rock garden:

1 carrot

1 sword

1/4 celery root

1 parsley root

1 spring onion or 1 bunch of chives

2 tablespoons butter

2 tablespoons wheat flour

The cooking power from the vegetables

Sprinkle cream

Peel and cut all the vegetables into small cubes except the spring onion.

Boil the vegetables, except for the spring onion, tender in a little water, add a little vegetable stock. When the vegetables are cooked, make the sauce for the stew. Melt butter in a saucepan, stir in the flour and dilute with the boiling water, until it is a slightly thick sauce. Add a splash of cream. Season with nutmeg, salt and pepper. Stir in the vegetables including shredded spring onions / chives. Garnish with some chives and serve.

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