Parsnip stew with mushrooms & bacon

For ➍
1 kg potatoes
800 g parsnips
1 tbs mild olive oil
150 g bacon strips
3 sprigs fresh thyme
400 g chestnut mushrooms
125 g sliced ​​shallots
20 cl semi-skimmed milk

Peel the potatoes, cut into equal pieces and cook in water with any salt in 20 m until done.
Peel the parsnip and cut into 1 cm thick slices. Cook the last 10 m with the potatoes.
Heat the oil in a large frying pan and fry the bacon strips until crispy over medium heat in 8 m.
Meanwhile, tear the leaves of the thyme sprigs.
Slice the mushrooms.
Turn down the heat. Add the thyme, mushrooms and shallots to the bacon and cook over low heat for 8 m.
Heat the milk. Drain the potatoes and parsnip, add the milk and mash with the mashed potatoes.

Serve the stew with the mushroom mixture.