Caramelized Root Vegetables

• 3 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 large onion, coarsely chopped (about 2 1/2 cups)
• 2 medium rutabagas, peeled, cut into 1/3-inch cubes (about 3 cups)
• 2 medium turnips, peeled, cut into 1/3-inch cubes (about 2 1/2 cups)
• 2 large carrots, peeled, cut into 1/3-inch cubes (about 2 cups)
• 2 large parsnips, peeled, cut into 1/3-inch cubes (about 1 1/2 cups)
• 2 1/2 cups diced celery (about 4 stalks)
• 2 (7.25-ounce) jars whole roasted peeled chestnuts, halved
• 6 garlic cloves, minced
• 2 tablespoons chopped fresh thyme

1. Melt butter with oil in very large pot over medium-high heat. Add onion; saute 5 minutes. Add rutabagas and next 4 ingredients; saute until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; saute 5 minutes. Season generously with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently, until heated through before serving.

butter, extravirgin olive oil, onion, rutabagas, carrots, parsnips, celery, chestnuts, garlic, thyme

Taken from www.epicurious.com/recipes/member/views/caramelized-root-vegetables-52584701 (may not work)