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Credit: © Lucy Schaeffer

Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Put the shallots on a large piece of foil and top with 1/2 tablespoon of the butter. Season with salt and pepper and seal the shallots in the foil. Bake for about 30 minutes, or until tender.

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  • In a large saucepan, combine the parsnips, turnips, carrots, leeks, chicken stock, thyme and the remaining 2 tablespoons of butter. Bring to a boil over moderately high heat, then reduce the heat to low and add a pinch each of salt and pepper. Cover and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes. Discard the thyme sprig.

  • In a medium saucepan, cook the potatoes in boiling salted water until tender, about 10 minutes. Drain the potatoes and cut them into 2-inch cubes. Add the potatoes and roasted shallots to the vegetable stew, season with salt and pepper and serve.

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