*Bert's Potager Pot*
Serves 8 to 10

A delicious vegetable stew that can either be cooked on top of the hob or in a slow oven.  Adapted from the book Archer's Country Kitchen, by Angela Piper.

2 TBS olive oil
3 large onions, peeld and chopped
450g (1 pound) waxy potatoes, peeled and diced
225g carrots, peeled and sliced (1/2 pound)
1 celeriac, peeled and chopped into 1 inch chunks
225g  parsnips, peeled and chopped into 1 inch chunks (1/2 pound)
450ml of vegetable stock ( 15 fluid ounces)
2 bay leaves
salt and black pepper to taste

Heat the oil in a flameproof casserole.  Saute the onions until transparent, without colouring, over a moderate heat.  Add the potatoes, carrots, celeriac, and parsnips.  Cook (sweat) without colouring over a low heat for 510 minutes.  Add the stock, bay leaves and seasoning.  cover and simmer over low heat for 40 minutes.  You can discard the bay leaves at any time.  Note from the author:  I leave this to cook slowly in the bottom oven (not hotter than 150*C/300*F/ gas 2) until Brian and Adam come in from the fields, and serve it with wholemeal bread and a good chunk of Mature Cheddar Cheese.