Roasted Root Vegetable Stew

1 head of garlic
Oil for roasting the garlic
1 cup peeled and diced Yukon potatoes
1 cup peeled and diced sweet potatoes
1 cup peeled and diced parsnips
1 cup peeled and diced carrots
1 cup peeled and diced rutabagas
3 Tbsp. vegetable oil
2 Tbsp. soy margarine
1 large leek, sliced
1 cup apple cider
4 cups vegetable stock or water
1 Tbsp. fresh thyme
2 bay leaves
1 Tbsp. fresh sage
Salt and pepper, to taste

•Preheat the oven to 400°F. Cut off the top third of the head of garlic. Sprinkle a little oil onto the exposed cut and loosely wrap the garlic in foil. Place in the oven to roast.
•In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots, and rutabagas with the 3 Tbsp. oil.
•Spread the vegetables evenly onto a cookie sheet and place in the oven. Roast for approximately 15 minutes.
•Melt the margarine in a large sauté pan and add the leeks. Cook for about 3 minutes, then add the roasted root vegetables and the apple cider and cook until the liquid is reduced by half.
•Add the stock or water, thyme, bay leaves, and sage. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
•Remove the garlic from oven and squeeze out the cloves into a small bowl. Mash well with a fork and stir into the stew.
•Season with the salt and pepper and serve hot.