Curried Root Vegetables

Name: Curried Root Vegetables
Ingredients: 1 large rutabaga, peeled and cut into 2-inch pieces (about 1 1/2 cups); 2 large carrots, peeled and cut into 2- inch pieces (about 1 cup); 1 large turnip, peeled and coarsely chopped (about 1 cup); 1/2 teaspoon salt, divided; 2 teaspoons olive oil; 1/2 teaspoon curry powder; 1/2 teaspoon paprika; 1/4 teaspoon ground cumin; 1/8 teaspoon ground turmeric; 2 garlic cloves, minced; 1/4 cup slivered almonds, toasted and finely chopped; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh parsley

13 ingredients

2 steps

Ingredients

1 large rutabaga, peeled and cut into 2-inch pieces (about 1 1/2 cups)
2 large carrots, peeled and cut into 2- inch pieces (about 1 cup)
1 large turnip, peeled and coarsely chopped (about 1 cup)
1/2 teaspoon salt, divided
2 teaspoons olive oil
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground turmeric
2 garlic cloves, minced
1/4 cup slivered almonds, toasted and finely chopped
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Directions

1

Arrange rutabaga, carrot, and turnip in a vegetable steamer. Steam, covered, 18 to 20 minutes or until vegetables are tender but still firm. Drain vegetables and transfer to a bowl. Add 1/4 teaspoon salt.
2

Heat oil in a large saucepan over medium heat. Add curry powder and next 4 ingredients; cook 1 minute, stirring constantly. Return vegetables to pan and add almonds; toss gently. Cook 1 to 2 minutes or until thoroughly heated. Add remaining salt and pepper, and sprinkle with parsley.