INGREDIENTS
1
carrot
1
parsnip
1
large potato
1
medium sweet potato
1
onion
celeriac chunk (about the size of a large potato)
2
garlic cloves (peeled, whole)
6 tbsp
olive oil
2
bay leaves
2/3 tsp
turmeric
1 tsp
course sea salt (plus some fine salt for seasoning the veggies, plenty of pepper)
1 l
hot water
Fresh parsley for garnish