Back To The Roots Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.