St. Joseph's Vegetables

St. Joseph's Vegetables
From Chef Paul Prudhomme's Louisiana Tastes
Makes about 8-9 cups (8 side dish servings)

Seasoning Mix:
2 Tbsp. plus 1 tsp. Chef Paul Prudhomme's Meat Magic
1¼ tsp. ground cardamom 
¾ tsp. dry mustard 
¼ tsp. ground allspice

4 Tbsp. unsalted butter, in all
2 Tbsp. olive oil
1½ cup onions, cut into ½ inch pieces 
1 cup red bell peppers cut into ½ inch pieces
1 cup yellow bell peppers cut into ½ inch pieces
1 cup green bell peppers cut into ½ inch pieces
2 large parsnips, peeled and cut into ½ inch pieces, about 1½ cup 
1 medium butternut squash, cut into ½ inch pieces, about 3 cups
5 stalks celery, cut into ½ inch pieces, about 1½ cup 
1 fennel bulb, cut into ½ inch pieces, about 2 cups
1 Tbsp. minced fresh garlic
One 15 oz. can tomato sauce
1 cup vegetable stock
1 Tbsp. lightly packed dark brown sugar

Combine the seasoning mix ingredients in a small bowl. 
Melt 2 tablespoons of butter with the olive oil in a 14-inch skillet of 5 quart pot, preferably nonstick, over high heat.  As soon as the butter begins to sizzle, add all the vegetables and the seasoning mix.  Stir well, then cover and cook, uncovering to stir and scrape the bottom of the pan frequently for 8 minutes.

Add the tomato sauce, stir, re-cover and cook, uncovering every 2-3 minutes to stir, scrape and check to be sure the mixture is not going to scorch- just until the vegetables are pasty and thickly coated with sauce, and the liquid has evaporated, about 7-8 minutes.  If you feel that there might be a risk of over-browning, then lower the heat slightly.  Add the stock, brown sugar, and the remaining 2 Tbsp. butter.

Stir very well and cook just until the butter is thoroughly melted into the sauce and the vegetables are tender, except for the celery which should still have a little crunch, about 2-3 minutes.  Serve hot over pasta.