MissAnnersley not a Classicist, alas, but mildly obsessed with Roman-era Britain!
Elderly Veg Stew is a bit of a staple, here, and my DS loves it (thank god). Most of the time I do a soffrito with any leftover onions, leeks, garlic, etc - you cut them very small and soften for ages on a very low heat with some oil, lid on. If I have a courgette or two, or a carrot or two, they sometimes go into the soffrito, too, diced very small. Then you can add the cut up potatoes, swede, carrots, whatever you have, cover with just enough water or stock (I use water and one of those stockpots), and simmer away very low until the potatoes are tender. Sometimes I add a tin of chickpeas or broad beans at the end, but not often. I love this stew as no veg is too small a quantity or too sad (once I cut off all the dodgy bits, there's usually something good there) to add to it.
Last night I didn't even bother with the soffrito - just bunged it all in from a cold start, and it still tastes great! I didn't have any proper onions, but a big bunch of spring onions that needed eating - I don't usually cook with these, but they went in chopped, and worked well.
Last night's stew is lovely and doesn't need it, but sometimes if you make one and it's tasting a bit dull, a big lump of butter melted in works wonders for the taste!