Preheat oven to 350. Bring a saucepan full of water to a boil. Add the shallots and parboil for 5 minutes. Drain, let cool, and then remove the papery skins. Trim off the tips of the root ends, but do not cut into the flesh or the shallots may not stay intact during cooking. Set aside.

Scrub the vegetables, but do not peel them. Cut the thick upper parts of the parsnips into 1 1/2 inch pieces. Leave the thin root end intact. Cut each turnip and rutabaga into quarters, then halve the quarters to make 8 pieces in all. Cut the carrots into 1 1/2 inch lengths.

Remove the white ribs from the chard (reserve for another use). Cut the chard greens into chiffonade strips by stacking them, rolling them up lengthwise into a thin cigar shape, then cutting across into 1/8-inch-wide "threads."

In a large flameproof casserole over medium heat, melt 2 tablespoons of the buttter (or butter replacement such as spectrum spread) with the olive oil. When the mixture begins to foam, add the parsnips, turnips, rutabagas, and carrots. Saute, turning frequently, until well coated and slightly softened, 5 to 6 minutes.

In a small bowl, stir together the flour, salt, pepper, and tumeric. Sprinkle the mixture over the vegetables. Cook, turning the vegetables often, until the flour mixture has begun to brown, 3 or 4 minutes. Add the wine, stir for a minute or two, and then add the broth, water, half of the chard, and all of the raisins. Cover, place in the oven, and bake until the vegetables are tender when pierced with the tines of a fork, about 45 minutes.

While the vegetables are baking, finish preparing the shallots. Heat the remaining 1 tablespoon of butter in a skillet over medium heat. Add the shallots and increase the heat to medium high. Cook the shallots, stirring and turning constantly, 3 to 4 minutes. The shallots will begin to brown and carmelize slightly yet still retain their shape.

To finish the ragout, remove the casserole from the oven and stir in the cooked shallots and the remaining chard. In a small bowl, stir together the dill, tarragon, mint, and chives. Spoon the ragout into shallow bowls or plates and top each portion with several spoonfuls of yogurt and a generous spoonful of mixed herbs. Serve immediately.

By Georgeanne Brennan