Recipe - Roasted Root Vegetable Ragout

One half pound Parsnips; peeled, and
; cut rough 1” chunks
One half pound Celery root; peeled, and
; cut rough 1” chunks
One half pound Beets; boiled, skin
Removed; and cut rough 1”
chunks
One half pound Rutabaga; peeled, and
; cut rough 1” chunks
One half pound Butternut or other firm
squash; peeled, and
; cut rough 1” chunks
1 Onion; coarsely chopped
2 Garlic cloves; finely
chopped
One half bn Fresh oregano; leaves only,
coarsely chopped
Three fourths teaspoon Salt
One half teaspoon Freshlyground black pepper

Preheat the oven to 450 degrees. In a large bowl, toss all the ingredients
together until they are well mixed. Transfer to a covered cast iron and
enamel casserole or a baking dish and roast for about 30 minutes. Every 10
minutes stir the vegetables thoroughly. The vegetables are done when they
are golden and caramelized, and can be easily pierced with the tip of a
knife. This recipe yields 6 to 8