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Ingredients

• About 1 1/8 cups all-purpose flour
• About 1/4 teaspoon salt
• 5 tablespoons cold butter, cut into chunks
• 2 tablespoons solid vegetable shortening
• 1 pound gold or red beets (or use some of both colors; see notes)
• 12 ounces baby or baby-cut carrots (each 3 to 4 in. long and no thicker than 3/4 in.)
• 12 ounces turnips
• 8 ounces cipollini onions (each 1 1/2 in. wide) or red or white boiling onions
• 12 cloves garlic (each 3/4 in. wide)
• 1 tablespoon olive oil
• 3/4 cup vegetable or fat-skimmed chicken broth
• 2 tablespoons white or dark balsamic vinegar
• 2 teaspoons each chopped fresh rosemary and sage leaves, or 1/2 teaspoon each dried rosemary and sage
• 1 tablespoon sugar
• Pepper
• Fresh rosemary or sage sprigs, rinsed, or chopped fresh herbs (optional)
• Sour cream or crème fraîche

Description

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