Stewed Winter Vegetables

Preheat the oven to 35

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.

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.