Wagon Cook's Root Vegetable Hash.

1 tablespoon butter

2 tablespoons olive oil, divided

1 cup onions, chopped

2 garlic cloves, crushed

1/2 cup leeks, chopped

1 pound celery, sliced

2 pounds rutabaga, peeled and chopped

1 pound parsnips, peeled and diced

1 pound turnips, peeled and chopped

2 cups chicken broth

1 teaspoon salt

2 teaspoons freshly ground pepper

2 sprigs fresh parsley, chopped

In a Dutch oven over medium heat, melt butter and half of olive oil.

Saute onions, garlic and leeks until softened.

Stir in remaining vegetables. Cook 5 minutes.

Add chicken broth.

Reduce heat to low. Cover and simmer about 30 minutes until vegetables are tender.

Can be made ahead to this point and held in refrigerator up to 2 days.

Heat oven to 400 degrees.

Brush 2 jelly-roll pans with remaining oil and divide vegetables between pans.

Roast about 45 minutes, switching pans between oven racks about half way through cooking.

When vegetables are browned and crisp, sprinkle with salt, pepper and parsley.

Serves 10 to 12.