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

Preparation

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.