- 1 medium swede
- 2 medium carrots
- 2-3 celery sticks
- 2 large turnips
- 2 parsnips
- 4 chicken legs
- ½ small onion, very finely chopped
- 1 bay leaf
- salt and freshly ground black pepper
- 25-50g/1-2oz butter (optional)
- squeeze of lemon juice (optional)
- 1 tbsp flatleaf parsley, leaves only, torn
- Cut the swede, carrots, celery and turnips into batons.
- Cut the parsnips to 5cm (2in) pieces and then slice into batons.
- De-bone the chicken (if preferred).
- Sprinkle the chopped onion and bay leaf in a large saucepan, cover with 1.2 litres (2 pints) of water and bring to a rapid simmer.
- Season the chicken legs with salt and pepper and sit them in a steamer skin-side up. Place over the simmering water and cover with a lid. Cook for 25 minutes.
- After 15 minutes, remove the chicken legs and add the carrots, swede and celery to the steaming water. Bring to the simmer again before returning the chicken legs to steam.
- Continue to steam for a further five minutes.
- Remove the chicken legs and keep them warm within the steamer. Strain the vegetables from the pan, discarding the bay leaf and saving the liquor in a separate saucepan. Simmer.
- Arrange the vegetables in a bowl. De-skin the chicken and place on top.
- Whisk the butter into the simmering cooking liquor and add a squeeze of lemon juice.
- Finish with the torn parsley, then pour over the chicken and vegetables and serve.