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 celery root? Add some potatoes. You get the idea. The most important thing to remember here is to cut your vegetables the same size.

Adapted from Mass Farmers Markets recipe booklet
Recipe by Chef Peter Davis at the Charles Hotel
Serves 6 as a side dish

1/2 lb.  parsnips
1/2 lb.  turnips
1/2 lb. rutabaga
1/2 lb. celery root
1/2 lb. carrots
2 oz. butter, melted (you can use olive oil instead)
Salt and pepper to taste

Preheat oven to 350 degrees. Peel and scrub the vegetables. Cut them all into 1″ to 2″ 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.