Winter Vegetable and Hazelnut Stew

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