Ingredients

1 tablespoon olive oil
20 large shallots, peeled and separated
6 carrots, cut into 2-inch-thick pieces
2 1/2 cups quartered mushrooms
4 large parsnips, quartered lengthwise and cut into 1-inch pieces
1 cup vegetable stock
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
2 bay leaves
2 thyme sprigs
1 cup roasted walnuts, crushed
3 tablespoons chopped fresh parsley
1 garlic clove, crushed

Method

Heat oil in a large Dutch oven over medium-high heat.

Add shallots and carrots and sauté for 10 minutes, stirring frequently.

Add mushrooms and parsnips and sauté 10 minutes.

Add vegetable stock, rosemary, salt, pepper bay leaves and thyme and bring to the boil.

Reduce heat, and simmer 20 minutes. Discard the bay leaves and thyme sprigs.

Combine walnuts, parsley and garlic in a small bowl; sprinkle over each serving.

Serves 4