Stew with celeriac

Peel the celeriac and cut into cubes. Heat in a wok 3 tablespoons of olive oil and stir-fry stew vegetables and celeriac 3-4 minutes.

Peel the potatoes and cut them into pieces. Spoon the potatoes and thyme and stir-fry for another 2 minutes. Add 100 ml of water and a little salt and pepper.

Smother the stew covered in 10-12 minutes until tender. In the meantime, heat 1 tablespoon of olive oil in a frying pan and fry the merguez around brown in 1-2 minutes. Add 100 ml of water and heat the merguez for 3-4 more minutes until they are done and some gravy remains.

Stir the stew vegetables, celeriac and potato with the pestle into a coarse stew and warm for a while. Serve the stew with a dimple in the middle for the gravy. Put the merguez on it.