For the show, I hollowed out a one-pound loaf of crusty bread to use as a serving container. You can also serve the stew on white rice or noodles or on soft polenta flavored with roasted winter squash puree. Here is a stew with deep, rich flavors. If you do not care for turnips, try potatoes. If you like parsnips, add them. I tend to follow the old adage "The colder it is outside, the thicker the stew." Since it is not often very cold in the Napa Valley, this stew does not coat the tongue. If you prefer a thicker stew, double the flour.