Whatever floats your boat...
I sheet pastry puff thawed
3-4 cups of diced potatoes (4 medium sized)
2 stalks of chopped celery
1 cup of sliced mushrooms
1 cup of sugar snap peas
1 cup of sliced carrots
1/2 cup chopped onion
4 cups water
1/8 tsp thyme
1/8 tsp dill
pinch of bay leaves
3 tbsp vinegar
2 tbsp corn starch
salt & pepper to taste ( I used kosher salt)
In a 5-6 quart cooker, whisk the water, vinegar, thyme, dill, bay leaves, salt and pepper. Add the potatoes, carrots, celery, mushrooms, peas, and onions. Cook covered for 2 hours and reserve 1/2 cup of the vegetable stock to use later cooled. Cover and continue to cook for 4 more hours or until potatoes are cooked through.
When the potatoes are cooked, preheat oven to 400 degrees and place pastry puff on non stick pan. Cut the pastry puff into 8 rectangles and lightly brush with olive oil. Bake until puffed and golden brown. 10-20 minutes depending.
While the puff is cooking, whisk the cornstarch with the reserved stock and add to the vegetables. Stir and let cook additional 20 minutes until mixture has thickened and gone from a white to clear base.
Spoon into bowls, sprinkle with additional dill if desired and top with the pastry puff. Serves 4.
For those meat eaters out there, you can always add 1 1/2 lb boneless chicken, skinned, cut into 1 inch chunks.