Ingredients

1 tablepsoon groundnut oil 25g (1oz) unsalted butter 2 medium carrots, finely diced 1 large onion, finely diced 2 garlic cloves, finely chopped 1 celeriac, finely diced 2 sticks celery, finely sliced (reserving and chopping the leaves) 2 rooster potatoes, peeled and finely diced 1 leek, finely diced 1.2 L (2 pt) home-made ham stock (or organic chicken stock cube) 1 medium courgette, finely diced 2 tablespoons roughly chopped flat leaf parsley 75g (3 oz) chorizo, very finely sliced To serve: Freshly grated parmesan Crusty bread Sea salt and freshly ground black pepper

Description

Heat The Oil And Butter In A Large Sauté Pan Over A Medium Heat And Sweat The Carrots For 2 Minutes. Add The Onion And Garlic And Sweat For A Further 1 Minute. Next, Add The Celeriac And Sweat For 2 Minutes, Then The Celery For 1 Minute, And Finally The

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