Winter Vegetable and Hazelnut Stew
This one-platewonder is a family fave!
Instructions
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1
On a work surface, cut the parsnips and Jerusalem artichoke into ½-inch (1 cm) thick slices. Cut the turnips into thin wedges.
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2
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.
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3
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!
