Serves 4-6 as a side dish, but can also act as a hearty main.
Courtesy of RICARDO Magazine.
On a work surface, cut the parsnips and Jerusalem artichoke into ½-inch (1 cm) thick slices. Cut the turnips into thin wedges.
In a large skillet over medium-high heat, brown the pancetta and shallot in the butter. Add the vegetables and garlic. Continue cooking for about 10 minutes or until lightly browned. Season with salt and pepper.
Add the broth, cream and thyme. Simmer for about 20 minutes or until the vegetables are tender and the liquid has reduced by half.
With a vegetable peeler, make small shavings of raw parsnip. Place in a bowl.
Add the hazelnuts, oil and a few leaves of thyme. Season with salt and pepper and toss to coat.
Place the stew in a serving platter and sprinkle with the garnish.