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4 medium parsnips, peeled and cut on a diagonal into 1/2-inch slices
1 medium rutabaga, peeled and cut into 3/4-inch chunks
1 knob celeriac (celery root), peeled and cut into 1/2-inch chunks
2 large red potatoes, scrubbed and sliced 1/2-inch thick
8 ounces baby carrots, peeled and trimmed
1 fennel bulb, trimmed and cut 1/2-inch thick slices
10 shallots, peeled
1/2 cup (1 stick) unsalted butter, melted
2/3 cup dry white vermouth
Kosher (coarse) salt and freshly ground black pepper to taste.
||Preheat the oven to 325°F.|
||Toss all the vegetables together in a large roasting pan.
Drizzle with the melted butter and vermouth; then season with salt and pepper.
Cover the pan tightly with aluminum foil and cook 30 minutes.|
||Uncover the vegetables and continue cooking, stirring occasionally,
until the vegetables are tender and lightly browned, 45 to 60 minutes more. Serve at once.|