Directions

1In a large saucepan, heat the olive oil until lightly smoking and add the garlic,onions, carrots, celery root, parsnips, rutabaga, beet, and turnip. Cook the vegetables over high heat, until they are slightly golden, about 4 minutes,stirring occasionally.

2 Deglaze the pan with the red wine and reduce the liquid by half. Add the stock, bring to a simmer, and cover the pan. Cook at a simmer, covered, for about 8 minutes, or until all the vegetables are tender;add more stock as necessary to keep the vegetables covered. Add the sage, thyme, oregano, and parsley. Serves 6.