Hazelnut Stew with Sweet Potato Bannock

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Hazelnut Stew with Sweet Potato Bannock

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This is the winning recipe from Recipe to Riches within the Savoury pie Category, which was developed by Melaney Gleeson-Lyall.

Tags: Advanced, 30 mins, Entrées, Recipe to Riches
Serves: 6
Skill level: Advanced
Prep time: 35  minutes
Cooking time: 60  minutes
Total: 95 *  minutes
*This recipe has been modified from the PC savoury bannock-topped pie recipe/formula to make it suitable for use in the home kitchen.

Additional Information

Ingredients

Hazelnut Stew:
3 tbsp (45 mL) unsalted butter
1 cup (250 mL) diced peeled butternut squash
1 cup (250 mL) diced carrot
1/2 cup (125 mL) diced onion
1/2 cup (125 mL) diced celery
2 cups (500 mL) shredded raw sweet potato
2 cloves garlic, minced
1 tsp (5 mL) finely chopped fresh rosemary
3 tbsp (45 mL) all-purpose flour
2-1/4 cups (550 mL) vegetable stock
1-1/2 cups (375 mL) roasted and peeled hazelnuts (filberts), chopped
3 tbsp (45 mL) chopped fresh parsley
Sweet Potato Bannock:
1-1/2 cups (375 mL) all-purpose flour
1/3 cup (75 mL) cold unsalted butter, grated
2-1/2 tsp (12 mL) baking powder
1/4 tsp (1 mL) salt
3/4 cup (175 mL) mashed cooked sweet potato (see tip)
1/3 cup (75 mL) ice water (approx.)
3 tbsp (45 mL) roasted and peeled hazelnuts (filberts), chopped

Instructions

  1. Make Hazelnut Stew: In saucepan, melt butter over medium heat; cook squash, carrot, onion and celery until slightly softened, about 3 minutes. Stir in shredded sweet potato, garlic, rosemary and salt. Add flour; cook, stirring, for 1 minute. Stir in vegetable stock, hazelnuts and parsley. Bring to a boil; reduce heat to simmer and cook for 3 minutes. Transfer to 8-inch square (2 L) glass baking dish. Cool slightly.
  2. Preheat oven to 350°F (180°C).
  3. Make Sweet Potato Bannock: In large bowl, stir together flour, butter, baking powder and salt. With fork, stir in mashed sweet potato until crumbly. Gradually add ice water, stirring until mixture comes together. With floured hands, pat into 8 inch (20 cm) square. Place on top of vegetable mixture in baking dish. Sprinkle with hazelnuts.
  4. Place baking dish on rimmed baking sheet. Bake in centre of oven until top is golden and bannock is no longer doughy underneath, about 45 to 55 minutes.

Chef's Tips

To makes 3/4 cup (175 mL) mashed sweet potato, peel one 8 oz (250 g) sweet potato and cut in large chunks. In small pot of boiling water, cook until tender. Drain; mash. Cool completely.

Nutritional Information
Per serving
610 calories
fat 37 g
sodium 820 mg
carbohydrate 57 g
fibre 6 g
protein 11 g