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Winter Vegetable and Hazelnut Stew

Winter Vegetable and Hazelnut Stew
Prep Time
40 min
Cook Time
35 min
Yields
4 - 6 servings

Serves 4-6 as a side dish, but can also act as a hearty main.

Courtesy of RICARDO Magazine. 

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ingredients

Stew

¾
lb(s) (340 g) parsnips, peeled
¼
lb(s) (115 g) Jerusalem artichoke, peeled
¾
lb(s) (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

1
small parsnip, peeled
½
cup (70 g) toasted and crushed hazelnuts
1
Tbsp (15 mL) olive oil
Fresh thyme leaves, to taste
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directions

Step 1

On a work surface, cut the parsnips and Jerusalem artichoke into ½-inch (1 cm) thick slices. Cut the turnips into thin wedges.

Step 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.

Step 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.

Step 4

With a vegetable peeler, make small shavings of raw parsnip. Place in a bowl.

Step 5

Add the hazelnuts, oil and a few leaves of thyme. Season with salt and pepper and toss to coat.

Step 6

Place the stew in a serving platter and sprinkle with the garnish.

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