Braised Root Vegetables and More

You can adapt this just about anyway you want

2 T olive oil
2 med turnips, julienned
1 med potato, julienned
2 parsnips, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 stalks celery, trimmed and thinly sliced
1 onion, chopped
2 - 4 cloves garlic, minced
salt to taste
pepper to taste
1/4 c liquid (stock, water, juice, wine)

Prepare the vegetables, and heat a covered dutch oven or soup pot over low-medium heat. When the dutch oven is heated, add the oil, and immediately start throwing vegetables in the pot. Stir the vegetables with a metal spatula to coat them. Salt and pepper the vegetables to taste (1/4 - 1/2 t salt, and 1/2 t pepper to begin with) and let them cook for about 10 minutes, stirring occasionally. Add 1/4 c liquid to the pot and cover the pot with a tight-fitting lid. Turn the heat to low, and continue braising for 10 minutes.