Serves 8 to 10
• 9 Tbs. butter
• 4 medium-sized leeks
• 1 lb. boiling onions
• 3½ oz. parsley root
• 3 to 4 cloves garlic, minced
• ¼ tsp. thyme
• 2 bay leaves
• rosemary to taste
• 1 lb. mushrooms
• 2 medium-sized turnips
• 2½ cups dry white wine
• 3 Tbs. Worcestershire sauce
• 1 lb. russet potatoes
• ½ lb. small brussels sprouts
• 3 Tbs. flour
• 2 cups hot vegetable broth
• 2 Tbs. wine vinegar
• 3 Tbs. molasses
• 3 tsp. paprika
• dash of Tabasco
• salt and pepper
1. Melt 6 tablespoons of the butter in a large, heavy pot. Trim off the green parts, and wash and slice the remaining part of the leeks. Peel the onions. Scrape and thinly slice the parsley root.
2. Sauté the leeks, onions, and parsley roots in the butter, together with the garlic, thyme, bay leaves, and rosemary until the leeks begin to turn golden.
3. Wash the mushrooms and, if they are particularly large, cut them in half. Peel the turnips and cut them in ½-inch dice. Add the mushrooms and turnips to the pot, as well as the wine and the Worcestershire sauce. Stir and lower the flame.
4. Peel and dice the potatoes and wash and trim the brussels sprouts. Add them to the stew, stir again, and cover.
5. In a small, heavy saucepan, melt the remaining 3 tablespoons butter and stir in the flour. Cook this roux for a few minutes, then add the hot vegetable broth and stir quickly with a whisk. Add the vinegar, molasses, paprika, and a little Tabasco. Stir with the whisk again until the sauce is smooth and pour it over the stew.
6. Simmer the stew gently, covered, for about 1 hour, or until all the vegetables are tender. Season to taste with salt and pepper, and serve very hot.
