Back-to-the-Roots Casserole

Ingredients

• 2 cups sliced carrots
• 1 cup chopped onions
• 2 cups peeled, cubed celeriac
• 
  1 cup peeled, diced turnip or parsnip
• 1-1/2 cup unpeeled, cubed new potatoes
• 1 cup peeled, cubed sweet potato
• 2 cups water
• 2 bay leaves
• 3 to 4 tablespoons Dijon mustard (with seeds, if possible)
• 2 cloves garlic, crushed
• 2 to 3 tablespoons extra-virgin olive oil
• Salt, to taste
• Coarsely ground black pepper, to taste
• Italian parsley, cilantro or dill to garnish, as desired

Directions

* In medium-large saucepan, place vegetables, water and bay leaves and bring to boil. Cover and cook on low heat for 20 minutes or until vegetables begin to soften. Stir gently during cooking, adding a little extra boiling water, if necessary.

* Stir in mustard and garlic and cook an additional 10 minutes, or until vegetables are done. Remove from heat and stir in olive oil, salt and pepper to taste. Sprinkle with desired herb just before serving.

Makes 4 to 6 servings.