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
How to Make It
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.