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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

126 calories; fat 6g; saturated fat 0.6g; protein 3.7g; carbohydrates 16.4g; iron 1.2mg; sodium 387mg; calories from fat 40%; fiber 5.1g; calcium 88mg.
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