Monday: Sauteed Winter Vegetables

I actually made this yesterday in order to have some time for the prep work.

The selection of vegetables was celery root, kohlrabi, carrots, leeks, wirsing, and garlic. I used a bit of turkey stock and some smoked ham for flavor.

And quite nice it was too! But then, when you start with this:
how could it not end well?

As a side I caramelized some halved brussel sprouts along with lardons (leftover salted pork belly, not smoked bacon).

Wine: Guigal 2003 Cotes du Rhone