Rootstew Royale
As served at the Abbey of St. Brigid on Fourthday feasts and festival mornings
Ingredients:
- 3 parsnips (chopped with humility)
- 2 carrots (preferably sung to beforehand)
- 1 onion (diced while contemplating life’s brevity)
- 1 small turnip (peeled sternly)
- 2 cups vegetable stock
- A knob of butter, or an enthusiastic dollop
- Fresh thyme, salt, and black pepper (added in descending order of virtue)
Instructions:
- In a heavy-bottomed cauldron (or thick pot), melt the butter until gently burbling.
- Add onions and stir slowly, clockwise, until translucent and confessional.
- Introduce your root vegetables. Allow them to mingle. Encourage harmony.
- Pour in the stock. Whisper a wish. Simmer for 40 minutes or until softened.
- Season wisely. Serve with dark bread, good posture, and a ladle made of wood.
Optional: Garnish with a single herb and a line of verse.