5 cups mixed vegetables, such as celery root, rutabega, turnip, onion, celery and carrots, peeled and cut into 3/4-inch cubes
For the capon: Cut the capon into pieces-leg and thigh attached to each other, breasts, wings and backbone.
Prepare the stock: In a large pot over medium heat, warm 1/2 cup of the olive oil. Sauté the wings and backbone until slightly browned on all sides. Deglaze with 3/4 cup of the wine, and add 8 cups of the water. Simmer for 1 hour over medium heat to make a light broth. Strain and set aside. Prepare the capon: Season the rest of the capon pieces with salt and pepper. In a large skillet with high sides, heat 1/2 cup of the oil and add the capon. Sauté gently on all sides until pale golden. Remove the capon, and reserve on a platter. Add the vegetables to the pan, and sauté just until warmed through. Deglaze with the remaining wine, and put the capon pieces back into the pan on top of the vegetables. Add enough of the capon broth to cover. (If there isn't enough stock, add the remaining water until you have enough liquid.) Bring to a simmer, cover, and cook until the meat falls off the bone, about 35 to 40 minutes. Carefully lift out the capon pieces and the vegetables, and store them in separate bowls. Raise the heat under the skillet, and reduce the cooking liquid by half.
Meanwhile, remove the capon meat from the bones. When the liquid has reduced, place the meat back into the broth. Stir in the remaining 1/2 cup olive oil, and adjust the seasoning. Serve a scoop of the vegetables topped with the capon meat and broth. Shave some white truffle over the top of each serving. Serves 6
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