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

Instructions

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.