Summary

Ingredients

• 750 g potato (s)
• 1 turnip (s), approx. kg
• 300 g carrot (s)
• 1 medium onion (s)
• 2 tablespoons oil
• Salt and pepper, black
• Worcester sauce
• 1 teaspoon thyme, dried
• 2 bay leaves
• 1 ¼ liters water
• 3 tablespoon vegetable broth, grained
• 1 bunch parsley

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Instructions

1. Peel and wash the potatoes, turnip and carrots. Cut the potatoes into large pieces, the carrots into thick slices and dice the turnip into medium-sized pieces.
2. Dice the onion and fry in the oil until translucent. Add the potatoes, turnip and carrots and stir-fry. Season with salt, pepper, thyme and bay leaves. Pour in about 1 1/4 liters of water and bring to the boil. Stir in the granular broth and cook everything covered over a medium heat for about 30 minutes.
3. Wash, pat dry and chop the parsley. Season the stew with salt, pepper and Worcester sauce to taste. Serve sprinkled with parsley.