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Curried Root Vegetables

Curried Root Vegetables

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 1 cup)
  • Cook time:20 Minutes
  • Prep time:15 Minutes

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

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.

Nutritional Information

Amount per serving
  • Calories: 126
  • Fat: 6.0g
  • Saturated fat: 0.6g
  • Protein: 3.7g
  • Carbohydrate: 16.4g
  • Cholesterol: 0mg
  • Iron: 1.2mg
  • Sodium: 387mg
  • Calories from fat: 40%
  • Fiber: 5.1g
  • Calcium: 88mg
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Curried Root Vegetables recipe

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