Ardo turkey stew with honey glazed parsnips

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1. Fry the meat in the butter, add the pre-fried onions, beer and stock.
2. Add on top the ginger bread and the mustard and let it simmer until the meat is tender. If necessary, bind the sauce with some cornflour.
3. Bake the honey glazed parsnips for 25 minutes at 180-200°c until they are brown and crispy.
4. Steam the carrots chefs cut for 5-10 minutes.
5. Fry the shallots in some butter, add the carrots and season with salt and pepper.
6. Add the carrots to the turkey sauce and serve with the honey glazed parsnips.