2 tablespoons olive oil 2 teaspoons minced garlic 2 tablespoons minced shallot 1/2 cup finely diced and peeled Yukon gold potato 1/2 cup finely diced butternut squash 1/4 cup plus 2 tablespoons white wine 6 cups vegetable stock, warm 1/2 cup finely diced watermelon radish 1/2 cup peas, shucked, blanched, shocked and peeled 2 tablespoons mascarpone 1/4 cup grated Parmesan Salt, pepper 1/4 cup mixed chopped tarragon, chervil and parsley

Step 1 In a large skillet, add the olive oil, garlic and shallot. Cook on low heat just until soft. Add the diced potato and squash and stir. While continuing to stir, add the white wine and turn the heat to medium-high. Cook until almost evaporated, about 3 minutes.

Step 2 Add one-third of the vegetable stock and continue to stir. When the stock is almost evaporated, about 13 to 15 minutes, add the watermelon radish and another third of vegetable stock and continue to stir. When the liquid in that mixture is almost evaporated, add the peas and the last third of stock, continuing to stir.

Step 3When the liquid in that mixture is almost evaporated, stir in the mascarpone and Parmesan. Season with salt and pepper and stir in the chopped herbs.

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