- 2 tablespoons olive oil
- 4 cups 3/4-inch pieces chopped peeled assorted root vegetables (such as carrots, turnips, celery root, and golden beets)
- 2 cups chopped onions
- 4 cups vegetable broth
- 1 rounded teaspoon herbes de Provence
- 1 1/2 cups bulgur (about 8 ounces)
- 1 6-ounce package baby spinach leaves
- Heat oil in heavy large pot over high heat. Add root vegetables and onions; sauté until beginning to brown, about 10 minutes. Add vegetable broth and herbes de Provence; bring to boil. Add bulgur; cover pot and reduce heat to low. Simmer until bulgur is almost tender, stirring occasionally, about 15 minutes. Add spinach; stir until wilted, about 1 minute. Season to taste with salt and pepper.