Heat the butter in a pan. Add the garlic, sauté briefly, add the beetroot, parsnips, carrots and leek, cook for approx. 5 mins. Add the tomato puree and cook briefly. Add the thyme, bay leaf and cinnamon, pour in the wine, reduce to half the amount. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins. Mix the cornflour with the water, add to the vegetables while stirring, cook for approx. 2 mins.
Tofu and mushrooms
Heat a little clarified butter in a non-stick frying pan. Add the tofu and mushrooms, stir fry for approx. 10 mins. Remove, season and set aside. Heat a little clarified butter in the same pan. Add the shallots, sugar and salt, cover and caramelize over a low heat for approx. 20 mins., stirring occasionally. Return the tofu and mushrooms to the pan.
Cook the potatoes (uncovered) in boiling salted water over a medium heat for approx. 20 mins. until soft. Drain the potatoes well, pass them through a food mill and straight back into the pan. Heat the milk, butter, herbs and nutmeg, cover and leave to stand for approx. 5 mins. on the switched-off hob. Gradually add the milk to the potatoes, stirring with a wooden spoon. Stir briefly and vigorously until the potato mixture is fluffy and falls off the spoon, season. Add the tofu and mushrooms to the vegetables, plate up with the mashed potatoes.