Adapted from Mass Farmers Markets recipe booklet
Recipe by Chef Peter Davis at the Charles Hotel
Serves 6 as a side dish
This is one of those roasted root vegetable recipes that you can really play around with. Don’t have a rutabaga? Substitute more turnips. Out of celeriac? Add some potatoes. You get the idea. The most important thing to remember here is to cut your vegetables the same size.
1/2 pound parsnips
1/2 pound turnips
1/2 pound rutabaga
1/2 pound celeriac
1/2 pound carrots
2 ounces butter, melted (you could use olive oil instead)
Salt and pepper to taste
Preheat oven to 350 degrees. Peel scrub the vegetables. Cut them all into 1 to 2 inch cubes.
Place the veggies into a large bowl and toss with the melted butter. Add salt and pepper.
Place the veggies on a flat baking tray and roast for about 30 minutes, or until the vegetables are tender. Season to taste.