Recipe

Step 1: In a large saucepan over medium heat, place diced onion, five-spice powder and butter. Sauté for 2-3 minutes then add celery, carrot and parsnips. Sauté for 10 minutes. Add potato and stock. Heat through stirring occasionally until vegetables are soft but not mushy and stock has been reduced by 1/4.

Step 2: Add small amount of water to cornstarch and stir until smooth. Add this mixture to ragout to thicken.

Step 3: Season with salt and pepper to taste. Serve hot with a loaf of crusty peasant-style bread.

Makes 4 to 6 servings