Hearty for the fall

ROOT VEGETABLE RAGOUT (V)

1/2 pound pearl onions (about 1 cup)
1 medium turnip
1 medium Yukon Gold or other yellow-fleshed potato
2 medium carrots
2 medium parsnips
2 teaspoons vegetable oil
2 tablespoons Extra Virgin Olive Oil
1/2 cup veggie stock (4 fluid ounces)
Garnish: chopped fresh flat-leafed parsley leaves and blanched grated lemon zest

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