Ingredients

This is a lovely recipe from Delia Smith.

450 gr of peeled carrots, top & tail removed & cut into rounds
1100 gr of jerusalem artichokes, weighted with peel on, peeled & cut into 2 or 4, placed into a bowl with cold water & some white wine vinegar( to retain the white colour )
baking margarine or some butter
3 or 4 celery roots & tops, cleaned & cut into little pieces
1 large white onion, peeled & finely diced
1.5 liter of a good vegetable stock

Description

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