Curried Root Vegetables



4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 126
Fat 6.0 g
Satfat 0.6 g
Protein 3.7 g
Carbohydrate 16.4 g
Cholesterol 0 mg
Iron 1.2 mg
Sodium 387 mg
Caloriesfromfat 40 %
Fiber 5.1 g
Calcium 88 mg


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


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.

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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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