Mire Poix is the basis of all French stock making and the foundation of most soups: a dice of carrot, celery, leek, and onion. This vegetable dish takes that combination and adds a couple of additional flavours to make a great winter vegetable dish. For a vegan preparation, use olive oil and vegetable stock.

2 leeks
4 carrots
1 celery root
2 parsnips
1 rutabaga
2 tbsp butter or olive oil
2 cups vegetable or chicken stock
salt and pepper to taste
1 tsp freshly chopped parsley

Wash and trim leeks, and peel carrots
Cut into 1/2 inch rounds
Peel other root vegetables and cut into a large dice (1/2 inch)
Sauté vegetables in butter or olive oil until lightly coloured
Cover with stock, season, and bring up to a simmer
Cover lightly, and braise in a hot oven until tender, 1/2 hour or so
Remove from oven, and add chopped parsley before serving