¾ lb (340 g) parsnips, peeled

¼ lb (115 g) Jerusalem artichoke, peeled

¾ lb (340 g) small white turnips, peeled

1 oz (30 g) pancetta, chopped

1 shallot, chopped

2 tbsp butter

1 clove garlic, chopped

1 cup (250 ml) chicken broth

cup (75 ml) 15% light cream

1 tsp fresh thyme leaves

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.

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