Ingredients

　　

Step 1

Peel and chop up an assortment of rutabaga, parsnip, pumpkin or butternut squash, beets, and celery root. A squeeze of lemon on the celery root will stop it browning. Bring a large pan of water to a boil, add all the vegetables except the beets, and let them simmer for ten minutes. They should just take the tip of a knife. Drain.

　　

Step 2

Preheat the oven to 350°F (180°C). Warm plenty of butter (5 tablespoons [60g] to 4 pounds [2kg] of vegetables) in a roasting pan with a good glug of olive oil to stop it burning. Add the drained vegetables and the beets, turn them in the butter, then scatter with thyme leaves and a few whole, squashed garlic cloves. Roast for forty-five minutes to an hour, until the vegetables are soft inside, crisp and golden without. The initial boiling (you could steam them if you prefer) prevents them getting a hard outer skin as they roast.

　　Tender