TURNIP & CARROT RAGOUT WITH NOODLES

• 1-½ cups carrot
• 1-½ cups turnip
• 3 cups raw potatoes (measured after being cut into slender pieces)
• 6 small onions
• 1 large tomato
• 2 tablespoons vegetable oil or ghee (clarified butter)
• 3 tablespoons flour
• A sprinkle of savory herb
• 3-½ cups vegetable broth or water
• Sea salt to taste
• whole grain noodles

Braise carrot, turnip, and onion in a well oiled pan in a quick oven, or in a hot skillet over the open fire.Place in a saucepan with potato, tomato, and liquid, salt to taste, and bring to a boil. Brown the flour in the vegetable fat, in a frying pan, and add a sprinkle of savory, then a little of the liquid from the vegetables, and stir smooth. Add more of the liquid, and pour it over the boiling vegetables. Let boil gently under cover until well done, and the gravy is reduced to a nice consistency. Serve with plainly seasoned whole grain noodles.