recipe by Cathie Trogdon

2 tbsps olive oil  

2 large cloves garlic, minced 

1 medium shallot, minced 

4 medium parsnips, peeled and cut into 1/2-inch dice 

2 medium carrots, peeled and cut into 1/2-inch pieces 

3/4 pound celery root, peeled and cut into 2-by-1/8-inch strips 

1/3 cup dry red wine  

1 1/2 tbsps fresh rosemary, minced 

1/2 tbsp fresh sage leaves, minced 

1 1/2 cups low-sodium chicken broth  

Salt  

Ground black pepper  

1. Heat oil in medium skillet over medium-high heat. Add garlic and shallot; sauté until aromatic, about 1 minute. Increase heat to high; add parsnips, carrots, and celery root; sauté until vegetables start to brown, 4 to 5 minutes.

2. Add wine, rosemary, and sage; continue to cook to blend flavors, about 3 minutes longer. Lower heat to medium; add stock. Cover and simmer until knife easily pierces vegetables, about 5 minutes. Season to taste with salt and pepper

Serves 4