Potato White Sauce Stew

Peel and cut the potatoes into 1-inch cubes, then peel and chop the onion into small pieces, dice the small carrot, and peel and chop the small parsley root into pieces.

Heat the butter or lard in a large pot over medium heat until it begins to foam.

Add the chopped onion to the pot and sauté until softened and lightly golden, about 3-4 minutes.

Sprinkle the flour over the onion and stir constantly for 1-2 minutes to create a light roux, coating the onion evenly.

Add the diced carrot and chopped parsley root to the pot and stir well to combine with the roux.

Pour in enough water to cover the vegetables by about 2 inches and add salt to taste, then bring to a boil.

Add the cubed potatoes to the boiling broth and reduce heat to medium-low, simmering until the potatoes are just tender, about 15-20 minutes.

Slowly pour the milk into the pot while stirring gently to create a creamy sauce, then simmer for another 2-3 minutes until the sauce thickens slightly.

Taste and adjust salt as needed, then serve the stew hot in bowls.