Mushroom, chestnuts and thyme stew with parsnip purée

For the purée:

Cut all the vegetables in small pieces and add them to a small pot with milk. Bring to boil, reduce to medium heat and simmer until the vegetables become soft.

When soft, blend until smooth with a hand blender. Then add salt, pepper, nutmeg and the butter and stir with a wooden spoon until the butter is melted and well mixed.

For the stew:

In a big pot add the olive oil and place it in high heat. When the oil is heated up add the mushrooms and sauté it until it becomes lightly golden.

When ready, add the bay leaves, cinnamon stick, all spice and the strings of thyme. Stir it a little bit and pour over the wine.

Leave it for 1 minute in order for the alcohol to evaporate and then add vegetable stock, tomato, sugar, shallots, chestnuts and garlic powder.

Reduce the heat to medium and slow cook for about 40-50 minutes and then add salt and pepper to taste. If needed, add a little bit more vegetable stock. You want the sauce to be thick and not runny though.

Check if the mushrooms have softened, otherwise cook for additionally 10 minutes.