Instructions: In a large, heavy skillet with a tight-fitting lid, melt butter over medium heat. Add parsnips, carrots, turnips, celery root, fennel bulb, 1/2 cup stock, and thyme. Cover and cook until stock begins to bubble, 3 to 4 minutes. Reduce heat to low and cook until vegetables are tender, adding more stock if needed, about 25 minutes.

Season with minced fennel fronds, parsley, lemon juice, and salt and white pepper. Serve on heated plates.

This recipe yields 8 servings.

Comments: These vegetables go well with chicken or a simple broiled fish. Or you can even combine them with leftover chicken, some brown rice, and more stock for a hearty soup supper.

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