Serves 6.

1/2 lb. parsnips
2 med. onions, chopped
3/4 lb. celery, chopped
2 tbsp. butter
1 tbsp. flour
1 c. chicken stock or low-sodium bouillon, or water
2 tsp. dried parsley
1 bay leaf
1/2 to 3/4 tsp. thyme
Freshly ground pepper to taste

Peel the parsnips and chop into 1/2 to 1 inch pieces. Melt the butter in a large saucepan; add the onions and celery, sauteing until golden but not browned. Mix in the flour, let cook for 2 minutes, and add parsnips, stock, bouillon or water, parsley, bay leaf and thyme. Stir, cover and cook over medium-low heat, stirring frequently. Cook for 10 to 15 minutes or until tender. Remove the bay leaf, season with pepper to taste and serve.