any combination cubed root vegetables, such as carrots, rutabaga, turnips, parsnips, potatoes, sweet potatoes or beets
finely chopped fresh sage
dry white wine, optional
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.
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.
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