• 1 package Harmony Valley Vegetarian Mix, (option of using hamburger or sausage mix).
  
• 1 tsp kosher salt
  
• ¼ tsp garlic powder
  
• ¼ tsp allspice
  
• 3 tbsp cooking oil
  
• ¼ cup vegetable oil
  
• 1 medium russet potato, peeled and cut into ½ inch dice (about 2 cups)
  
• 1 medium celery root, peeled and cut into ½ inch dice (about 2 ½ cups)
  
• 1 small purple-top turnip, peeled and cut into ½ inch dice (about 1 cup)
  
• 1/8 large rutabaga, peeled and cut into ½ inch dice (about ½ cup)
  
• 1 medium clove garlic, minced
  
• 1 tbsp fresh thyme leaves
  
• 1 cup vegetable broth, heated to boiling and simmered for 5 minutes with the bay leaf
  
• 1 bay leaf leaf for vegetable broth (discard the bay leaf before adding liquid to recipe)
  
• 3 tbsp unsalted butter (omit for vegan option)
  
• 1 medium onion, cut into ½ inch dice (about 1 cup)
  
• 1 tbsp fresh parsley, chopped
  
• 1 tbsp chives, thinly sliced
  

Optional:

• Use half sweet potatoes and half regular potatoes in the recipe.
  

• Prepare Harmony Valley Mix (hamburger or sausage) according to package instructions. Add the kosher salt, garlic powder, and allspice to mix.
  
• Heat 3 tbsp cooking oil in non-stick skillet. Cook the Harmony Valley mixture over medium heat until cooked through and crumbly. Set aside.
  
• In a 12 inch skillet, heat ¼ cup oil over medium-high heat. Add the potato, celery root, onion, turnip, rutabaga, garlic, and thyme. Cook, stirring occasionally, until the vegetables are golden-brown on all sides. About 8 minutes.
  
• Add ¾ cup prepared vegetable broth. Cook over medium-high heat to reduce the liquid to a syrupy consistency, about 2 minutes.
  
• Add 2 tbsp butter and stir until melted and well mixed with the vegetables.
  
• Stir in the cooked Harmony Valley mixture along with the remaining ¼ cup broth. Stir in the remaining 1 tbsp butter, and the parsley and chives. Cook over medium heat until the liquid is absorbed, about 5 minutes.
  
• Season to taste with salt and pepper.