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.