unsalted butter diced peeled butternut squash diced carrot diced onion diced celery shredded raw sweet potato cloves garlic, minced finely chopped fresh rosemary all-purpose flour vegetable stock roasted and peeled hazelnuts (filberts), chopped chopped fresh parsley all-purpose flour cold unsalted butter, grated baking powder salt mashed cooked sweet potato (see tip) ice water (approx.) roasted and peeled hazelnuts (filberts), chopped

Hazelnut Stew:	3 tbsp (45 mL)	1 cup (250 mL)	1 cup (250 mL)	1/2 cup (125 mL)	1/2 cup (125 mL)	2 cups (500 mL)	2	1 tsp (5 mL)	3 tbsp (45 mL)	2-1/4 cups (550 mL)	1-1/2 cups (375 mL)	3 tbsp (45 mL)	Sweet Potato Bannock:	1-1/2 cups (375 mL)	1/3 cup (75 mL)	2-1/2 tsp (12 mL)	1/4 tsp (1 mL)	3/4 cup (175 mL)	1/3 cup (75 mL)	3 tbsp (45 mL)