Stewed Winter Vegetables

• 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

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.

shallots, unsalted butter, salt, parsnips, carrots, leeks, chicken stock, thyme, purple

Taken from www.foodandwine.com/recipes/stewed-winter-vegetables (may not work)