1 1/2 lbs. potatoes, carrots, turnips or celery roots
1 c. boiling water
1 tsp. salt
4 tsp. butter
4 tsp. flour
1/4 tsp. pepper
1 tsp. lemon juice (optional)
1 c. bouillon

1. Chose one vegetable to prepare at a time. Pare and slice or dice. Cook in boiling water with 1 teaspoon salt about 10 minutes, until crisp-tender. Drain.

2. Melt butter in a saucepan. Stir in flour, pepper, and if desired, lemon juice. Gradually stir in bouillon. Add vegetable; stir to coat with sauce.

3. Cook covered 15 minutes or until vegetables are tender. Garnish with croutons if desired. About 4 servings.

Note: For extra flour, dice 2 slices bacon. Stir-fry until golden but not crisp. Substitute for butter.