Sausage and Root Vegetable Stew - River Cottage

Ingredients

• 2–3 tablespoons rapeseed or olive oil
• 6 good sausages, cut into large chunks, or 4 pork chops (or 4 of each)
• 1 glass of dry cider or white wine
• 2 onions, chopped 1 leek, sliced
• 2 celery stalks, chopped
• ¼–½ celeriac, cut into chunky cubes
• 2 medium floury potatoes, such as King Edward, Maris Piper or Desiree, peeled and cut into chunky cubes
• 1 large parsnip, cut into chunky cubes
• 1 bouquet garni (a bay leaf, 2 sprigs of thyme and some parsley stalks, tied together with string)
• 1 tablespoon chopped parsley (optional)
• Sea salt and freshly ground black pepper