4 med. potatoes, peeled
2 med. parsnips, or 1 med. turnip, peeled
1/3 c. butter
1 lg. onion, coarsely chopped
Salt and pepper to taste
2 tbsp. flour
1 1/2 c. chicken broth
1 c. med. cream

Cube potatoes and parsnips or turnip. Melt 3 tablespoons of the butter in large skillet and saute potatoes, parsnips or turnip, and onion until crusty and brown. Sprinkle with salt and pepper. Meanwhile, melt 2 tablespoons butter in saucepan. Stir in flour and cook, stirring until thoroughly combined.

Slowly add broth, stirring constantly until sauce thickens. Strain, if desired, to remove any lumps. Stir this sauce into browned vegetables and heat gently almost to boiling. Just before serving, stir in cream. Serves 4-6.