1 ½ pounds potatoes, carrots, turnips, or celery roots
1 cup boiling water
1 teaspoon salt
4 teaspoons butter
4 teaspoons flour
¼ teaspoon pepper
1 tablespoon lemon juice (optional)
1 cup bouillon
1. Choose 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 vegetable is tender. Garnish with Croutons if desired.
ABOUT 4 SERVINGS
Note: For extra flavor, dice 2 slices bacon. Stir-fry until golden but not crisp. Substitute for butter.