Root Vegetable Ragout

Directions

1. 1
   Have ready a bowl of ice and cold water.
2. 2
   Cook onions in boiling water 3 minutes and drain in a colander.
3. 3
   Transfer onions to ice water to stop cooking.
4. 4
   When onions are cool enough to handle, peel and reserve.
5. 5
   Preheat oven to 425F.
6. 6
   Peel remaining vegetables and cut enough into 1/2-inch cubes to measure 3/4 cup each.
7. 7
   In a shallow roasting pan toss vegetables (except onions) with oil and roast in middle of oven until tender and golden, about 20 minutes.
8. 8
   In a large skillet heat butter over moderate heat until foam subsides and cook onions, stirring, until tender and pale golden.
9. 9
   Add roasted vegetables, stock, and salt and pepper to taste and simmer until stock is slightly thickened and coats vegetables, about 2 minutes.
10. 10
    Serve ragout garnished with parsley and zest.