- 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.
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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