This recipe comes from an old cookbook I found recently – La Cuisiniere Republicaine by Merigot.
1 pound small potatoes
1 cup stock of choice
1 cup water
¼ cup olive oil
Sea salt and freshly ground pepper
1 medium onion, chopped
2 parsnips, diced
1 bouquet garni
1. Put the potatoes in the stock and water with the olive oil. Add a little salt and pepper, the onion, the parsnips, and bouquet garni. Boil them, uncovered, until the liquid has almost evaporated.
2. When the vegetables are tender, discard the bouquet garni. Let the vegetables sauté for a few minutes in the oil in the bottom of the pan, stirring constantly. When they are a nice color, serve the vegetables accompanied with olive oil, vinegar, and salt and pepper.