Roasted Root Vegetable Hash

From the New Orleans Crescent City Market. My dad makes this at least 1/2 a dozen times in the Fall and all of us really like it, even my picky little brother.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  lb  rutabaga, small-diced
• 1  lb parsnip, small-diced
• 1  lb turnip, small-diced
• 1  lb carrot, small-diced
• 1  onion, small-diced
• 1  lb bacon
• 1  tablespoon garlic, chopped
• 3  tablespoons parsley, chopped
•  salt and pepper, to taste

Directions

1. In a large, non-stick saute pan, cook the bacon over low heat.
2. When crisp, remove from the fire and drain on paper towels.
3. With the bacon drippings still in the pan saute the onion and garlic until soft.
4. Add all of the vegetables and cook slowly until the vegetables are soft.
5. Season with salt and pepper.
6. Right before serving, add the parsley and cooked bacon.