Radicchio Stew

2 teaspoons olive oil
1/2 pound diced pancetta
20 peeled shallots
2 peeled, diced turnips
1/2 teaspoon sugar
2 cups shiitake mushrooms, caps cut into wedges
1/4 pound haricot vert, cut on the bias
1 head Royal Rose radicchio, cut into wedges
1/2 teaspoon toasted ground fennel seed
1/2 cup chicken stock
1/4 teaspoon salt
1/4 teaspoon black pepper


Heat the olive oil in a large dutch oven over medium heat. Add pancetta and brown lightly. Add the shallots, turnips and sugar and cook, stirring constantly, until caramelized, about 10 minutes. Stir in the mushrooms, haricot vert, radicchio and fennel seed. Add stock, bring to a simmer, cover and cook until the beans are tender, 8-10 minutes. Remove the cover and continue to simmer until the liquid has evaporated. Adjust the seasoning with salt and pepper.