Instructions: Preheat oven to 400 degrees. In a shallow 2-quart casserole dish, toss together onion, carrots, turnips, and oil. Roast uncovered for 30 minutes,
stirring occasionally. Add celery and garlic and roast 15 minutes more.

Add
mushrooms, Worcestershire sauce, and thyme, stirring to coat all vegetables.

Roast for an additional 15 minutes.

While vegetables roast, boil potatoes until tender, about 20 minutes.

Drain potatoes, reserving 1/2 cup of the potato water. Mash or whip, using potato water as necessary to achieve a creamy consistency. Salt and pepper to taste.

Remove casserole from oven and change oven setting to broil. Spread potatoes over roasted vegetables. Drizzle with melted butter [or margarine]

if desired. Place under broiler to lightly brown top, 1 to 2 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.