Ingredients

• 25ml/1fl oz olive oil
• 4 pearl onions
• 15g/½oz smoked bacon lardons
• 1 carrot
• peeled and sliced
• 3 baby artichokes
• outer leaves removed
• trimmed
• 4 baby turnips
• 4 button mushrooms
• 4 long baby radishes
• 1 garlic clove
• peeled
• thinly sliced
• 50ml/2fl oz dry white wine
• 110ml/4fl oz chicken stock
• 1 tbsp chopped fresh flatleaf parsley
• 1 loaf crusty bread
• sliced
• salt and freshly ground black pepper

Directions

• Heat a small pan over a medium heat and add the olive oil. Gently fry the pearl onions and bacon for 2-3 minutes
• or until lightly coloured.
• Add the carrots
• artichokes
• turnips
• mushrooms and radishes and gently fry for 1-2 minutes
• then add the garlic. Increase the heat
• add the wine and cook for 1-2 minutes
• or until the volume of the liquid has reduced by half. Add the stock and reduce the heat to a simmer.
• Cover the pan with a lid and cook for 3-4 minutes
• or until the vegetables are tender. Remove the lid
• increase the heat to high and cook for a further 3-4 minutes
• or until the liquid has reduced to a thick glaze.
• Stir in the chopped parsley and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the vegetables into a bowl and serve with crusty bread on the side.