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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
Directions:
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.
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