Winter Vegetable and Hazelnut Stew
This one-platewonder is a family fave!
Ingredients
- ¾ lb (340 g) parsnips, peeled
- ¼ lb (115 g) Jerusalem artichoke, peeled
- ¾ lb (340 g) small white turnips, peeled
- 1 oz (30 g) pancetta, chopped
- 1 shallot, chopped
- 2 tbsp butter
- 1 clove garlic, chopped
- 1 cup (250 ml) chicken broth
- cup (75 ml) 15% light cream
- 1 tsp fresh thyme leaves
- 1 small parsnip, peeled
- ½ cup (70 g) toasted and crushed hazelnuts
- 1 tbsp (15 ml) olive oil
- Fresh thyme leaves, to taste
Instructions
- On a work surface, cut the parsnips and Jerusalem artichoke into ½-inch (1 cm) thick slices. Cut the turnips into thin wedges.
- In a large skillet over medium-high heat, brown the pancetta and shallot in the butter. Add the vegetables and garlic. Continue cooking for about 10 minutes or until lightly browned. Season with salt and pepper.
- Add the broth, cream and thyme. Simmer for about 20 minutes or until the vegetables are tender and the liquid has reduced by half.
This one-platewonder is a family fave!