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Remove from the heat and strain the broth through a fine sieve, pressing down well on the vegetables with the back of a spoon. The stock can now be used for the stew, eaten as a soup or frozen.

Cover the pot and put in the oven to cook until the vegetables are very tender and the stew has thickened slightly, 20 to 30 minutes. Meanwhile, make the mash: Peel the celeriac and cut into large ...