Dice potatoes, carrots, parsnips, celery root and swede. Add to a saucepan filled with water.
2
Let the stew cook for about 45 minutes or longer on medium/low heat, until the vegetables are so tender that they fall apart.
3
Fry vegetarian sausages in a frying pan according to the instructions on the package. Then slice them and add to the stew at the very end of the cooking time.
4
Season the stew with salt and pepper, and top with fresh parsley.
