This French-style dish features roasted celeriac, butternut squash, and rutabaga simmered with cannelloni beans in a mushroom-infused broth. Recipe from Rich Landau and Kate Jacoby’s cookbook, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking https://www.amazon.com/dp/1615192832/ref=cm_sw_r_cp_awd_j4k8wbRXFX0SK (Mar. 2016)
Cooking Adventures 