Vegetable stew (traditional method & Thermomix)

TRADITIONAL METHOD
Preparation (traditional method)
1. Finely chop the parsley.
2. Peel the potatoes, carrots and turnips, cut into chunks and cook in a pan of water with the stock added until tender.
3. Drain the vegetables, reserving around 400 ml of the cooking stock.
4. Peel and chop the shallot. Melt the butter in a saucepan, add the shallot, then the reserved stock, crème fraîche, cornflour, salt, pepper and nutmeg. Bring to the boil, stirring continuously until thickened.
5. Adjust the seasoning, add the chopped parsley and mix.
6. Stir the sauce into the vegetables and serve piping hot.

THERMOMIX® METHOD
Preparation with Thermomix
1. Place the parsley in the bowl, chop for 3 seconds on speed 8 and set aside.
2. Peel and chop the potatoes, carrots and turnips. Place in the Varoma.
3. Pour the water and stock into the bowl, place the Varoma on top and cook for 25 min / Varoma / speed 1. Remove the Varoma, keep the vegetables warm and reserve 400 g of stock.
4. Place the shallot in the bowl and chop for 5 seconds on speed 5. Add the butter and fry for 2 mins / 120°C / speed 1.
5. Add the reserved stock, cream, cornflour, salt, pepper and nutmeg. Heat for 8 min / 100°C / speed 1.
6. Add the chopped parsley and blend for 5 seconds on speed 3.
7. Mix the sauce with the vegetables and serve...