White Vegetables.
Ingredients:
½ lb/250 g small turnips
½ lb/250 g celery root
½ lb/250 g firm, potatoes
1½ cups/375 ml vegetarian stock
4 tablespoons butter
salt and ground white pepper
1 tablespoons hing
Preparation:
Peel all the vegetables and cut them into ½-inch/1.25-cm dice. Bring the stock to a boil.
Melt half of the butter in a large frying pan and stir in the vegetables. Add half the stock and simmer the vegetables, stirring often, until the stock is absorbed.
Add the remaining stock and continue cooking until it is absorbed and the vegetables are tender, 8 to 12 minutes total cooking time.Stir in the remaining butter taste, and adjust the seasoning.
