Gryterett (root vegetable stew)

Instructions

1. Peel the carrots, turnip and potatoes, then cut them into 2 cm cubes.
2. Finely slice the onion and let it soften in butter over medium heat for 5 minutes.
3. Add the vegetables and the sliced cabbage, then stir to coat them.
4. Pour in the hot broth, add the thyme, cover and simmer for 25 minutes over low heat.
5. Stir in the crème fraîche, adjust the seasoning and let it sit for 5 more minutes without boiling.
6. Serve hot, sprinkled with parsley if you have some.