Winter Vegetable and Hazelnut Stew | RICARDO

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