Pot-roasted vegetables - Good Food Middle East

Ingredients

• 3 tbsp unsalted butter
• ½ small celeriac, cut into 2cm dice
• 300g squash, cut into 2cm wedges
• 150g baby turnips, halved, or 1-2 small turnips, cut into small wedges
• 150g butternut squash, deseeded and cut into 2cm dice
• 3 carrots, cut into 2cm dice
• 2 parsnips, quartered, cores removed, cut into 2cm dice