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Prep Time
15 mins
Total Time
1 h 35 m
Serves
6

Ingredients

3 tbsp
butter
45 mL
2
celery stalks, chopped
1
large onion, chopped
3
cloves garlic, thinly sliced
4 cups
any combination cubed root vegetables, such as carrots,
rutabaga, turnips, parsnips, potatoes, sweet potatoes or beets
1 L
1/4 cup
finely chopped fresh sage
60 mL
1/2 tsp
salt
2 mL
1/2 cup
dry white wine, optional
125 mL
1 can
diced tomatoes
796 mL
2 cups
vegetable broth
500 mL

Method

Step 1
Melt butter in Dutch oven over medium heat. Cook celery, onion and garlic 5 min. until starting to soften. Stir in root vegetables, sage and salt. Cook 10 min. until root vegetables start to brown.
Step 2
Stir in wine, if using (if omitting wine, add 1/2 cup (125 mL) broth); scraping bottom of pan to incorporate browned bits into sauce. Stir in tomatoes and broth; bring to a simmer. Reduce heat to medium-low; cover and cook, stirring occasionally, 45 min. Uncover and cook another 15 min. until vegetables are tender and sauce is thickened.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
160
Fat:
6 g
Saturated Fat:
3 g
Carbs:
25 g
Fibre:
5 g
Sugar:
11 g
Cholesterol:
15 mg
Protein:
4 g
Sodium:
860 mg