1 1/2 tablespoons butter

1 1/2 cups diced parsnips

1 1/2 cups diced carrots

1 1/2 cups diced white turnips

1 1/2 cups diced rutabaga

1 1/2 cups diced onions

1 1/2 cups red wine, such as Burgundy

3 cups unsalted or lightly salted vegetable broth

1 bay leaf

3/4 teaspoon dried thyme

Roasted garlic to taste (see note below)

Salt and pepper to taste

Heat the butter in a large saucepan over medium-high heat. Add all the vegetables. Cook, mixing often, until they start to lose their raw look but do not brown, about 6 minutes. Add the wine and boil, mixing occasionally, until reduced by about half, about 6 minutes. Add the broth, bay leaf, thyme, and garlic. Simmer, uncovered, until the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Remove the bay leaf and season to taste with salt and pepper.

Note: To roast the garlic, cut about 1/2 inch off the stem end of the head and remove the papery outer skin. Place the garlic on a piece of foil and drizzle with 1 teaspoon of olive oil. Wrap in foil and bake at 375 degrees for 1 hour or until the garlic is soft. Squeeze the garlic out of the cloves.

Makes about 6 cups or about 6 beds.