Stewed Winter Vegetables

Name: Stewed Winter Vegetables
Ingredients: 8 medium shallots, peeled; 2 1/2 tablespoons unsalted butter; Salt and freshly ground pepper; 8 medium parsnips, peeled and cut into 2-inch lengths; 4 large turnips, peeled and quartered; 4 medium carrots, cut into 2-inch lengths; 2 large leeks, halved lengthwise and cut crosswise into 1-inch pieces; 2 1/2 cups chicken stock or canned low-sodium broth; 1 thyme sprig; 1/2 pound small purple or red-skinned potatoes

10 ingredients

11 steps

Ingredients

8 medium shallots, peeled
2 1/2 tablespoons unsalted butter
Salt and freshly ground pepper
8 medium parsnips, peeled and cut into 2-inch lengths
4 large turnips, peeled and quartered
4 medium carrots, cut into 2-inch lengths
2 large leeks, halved lengthwise and cut crosswise into 1-inch pieces
2 1/2 cups chicken stock or canned low-sodium broth
1 thyme sprig
1/2 pound small purple or red-skinned potatoes

Directions

1

Preheat the oven to 350.
2

Put the shallots on a large piece of foil and top with 1/2 tablespoon of the butter.
3

Season with salt and pepper and seal the shallots in the foil.
4

Bake for about 30 minutes, or until tender.
5

In a large saucepan, combine the parsnips, turnips, carrots, leeks, chicken stock, thyme and the remaining 2 tablespoons of butter.
6

Bring to a boil over moderately high heat, then reduce the heat to low and add a pinch each of salt and pepper.
7

Cover and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.
8

Discard the thyme sprig.
9

In a medium saucepan, cook the potatoes in boiling salted water until tender, about 10 minutes.
10

Drain the potatoes and cut them into 2-inch cubes.
11

Add the potatoes and roasted shallots to the vegetable stew, season with salt and pepper and serve.