1. Prepare the Vegetables:
Grate the carrots and dice the potato, celery, and onion. Mince the garlic and set aside.
2. Sauté the Vegetables:
In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the onion, celery, and a pinch of salt. Cook for 3-4 minutes until softened. Add the grated carrots and garlic, stirring occasionally, and sauté for another 2-3 minutes until fragrant.
3. Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes, ensuring the flour is evenly distributed and begins to turn light golden.
4. Build the Stew Base:
Gradually pour in the broth, stirring constantly to avoid lumps. Bring to a gentle simmer and add the diced potato, thyme, and paprika. Cook for 8-10 minutes, stirring occasionally, until the stew thickens and the potatoes are tender.
5. Add the Turkey and Cream:
Stir in the shredded turkey and heavy cream. Reduce the heat to low and let the stew simmer for another 5-7 minutes, stirring occasionally, until the turkey is heated through and the stew reaches a creamy consistency.
6. Season and Serve:
Taste the stew and season with salt and black pepper as needed. Ladle into bowls and garnish with chopped parsley if desired.
