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Potage of Turnip and Carrot

Makes six and a half servings

1 medium floury potato (8 ounces), peeled and cut in 1-inch dice (about 2 cups)
1 medium-large turnip (10 ounces) trimmed, peeled and cut into 1/2-inch dice (about 2 cups)
3 medium carrots, trimmed, peeled and sliced crosswise in 1/2-inch rounds (about 2 cups)
1 small onion, cut into 1/2-inch dice (about 3/4 cup)
4 medium cloves garlic, smashed and peeled
2 medium stalks celery, sliced crosswise into 1/2-inch pieces (about 3/4 cup)
2 cups roughly chopped parsley
1 heaping tbs. kosher salt
1/4 tsp. celery seeds
1 tbs. unsalted butter (optional)

Put all the vegetables except the parsley in a 4-quart saucepan. Add 4 cups water. Cover and bring to boil. Lower the heat and simmer, uncovered, for 10 minutes. Add the parsley and simmer 10 minutes more.

Pass all the vegetables and liquid through a food mill fitted with a medium disc. (At this point, the soup can be stored, refrigerated, for up to 3 days.)

Return the soup to the pan. Add the celery seeds and heat through. Remove from the heat. If using the butter, stir it in. Serve immediately.