Braised winter vegetables

• 1 lb. baby red potatoes
• 2 tbsp. olive oil
• salt and black pepper
• 2 carrots
• 2 turnips
• half rutabaga
• 1/2 lb pearl onions
• 3 tbsp. butter
• 1/4 cup chopped fresh parsley

Preheat the oven to 400o. Cut potatoes in half (or into quarters if large). Toss potatoes with oil and 1/4 tsp. salt in a shallow roasting pan, then roast for 30 - 40 minutes, stirring occasionally, until golden brown and tender.

Meanwhile, peel carrots, turnips and rutabaga, then cut into 1-1/2 inch chunks. Add carrots, turnips and rutabaga to potatoes in roasting pan, along with 1/4 cup water. Cover roasting pan tightly with foil, then roast for 30 - 35 minutes, until tender.

Blanch onions in a large saucepan of boiling, salted water for 1 minute. Remove with a slotted spoon and, when cool enough to handle, remove skins. Return onions to boiling water and cook for 2 to 3 minutes, until just tender. Drain well.

When ready to serve, melt butter in a large skillet over medium-high heat. Add onions and cook, stirring often, for 3 - 4 minutes, until golden brown. Add potatoes, carrots, turnips and rutabaga to onions in the skillet, then cook, stirring often, for 3 to 5 minutes, until vegetables are heated through. Stir in parsley, season with salt and pepper to taste, then serve at once with the lamb.