Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions.
chop the carrot, swede and parsnip into hearty sized chunks, they are going to be the body of the stew, and add to the onions.
Stew all ingredients for 30 minutes.
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