Winter Vegetable and Hazelnut Stew

Winter Vegetable and Hazelnut Stew

  • Preparation 40 min
  • Cooking 35 min
  • Servings 6

This one-platewonder is a family fave!

Featured in RICARDO Magazine (WINTER 2016)

Categories

Ingredients

  • Stew

    • 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
  • Garnish (optional)

    • 1 small parsnip, peeled
    • ½ cup (70 g) toasted and crushed hazelnuts
    • 1 tbsp (15 ml) olive oil
    • Fresh thyme leaves, to taste

Preparation

  • Stew

  • Garnish

Personal Note