Fall Vegetable Stew With Fingerling Potatoes

Peel and wash the carrots, turnips and parsnips. Remove the outer skin from the leeks and scallions, and wash them thoroughly.

Cut away the outer skin of the squash, kohlrabies and the celery root. Place the celery root in water to cover and add the lemon juice. Peel the potatoes and store them in water.

Cut all vegetables into 1/4-inch squares.

Blanch the bacon in simmering water for 2 minutes. Let the bacon cool and dice it into 1/2-inch pieces.

In a very large pot over medium heat, cook the bacon, carrots, turnips, parsnips, scallions, kohlrabies, squash and celery root in the butter, covered, until slightly soft, about 15 minutes.

Add the leeks and cook for 2 minutes more. Season with salt and pepper. Stir in the celery leaves. Add the turnip juice, bring to a boil and then simmer uncovered for 5 minutes.

Add the potatoes and the garlic and simmer for 10 minutes more. Add the marjoram and Italian parsley. Adjust seasonings and serve.

cook's notes

To make turnip juice, cut 6 large white turnips, washed, into quarters, and place in a stockpot with 2 quarts of water. Simmer until reduced to 4 cups. This will be a rich, flavorful juice.