Curried Root Vegetables

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 large carrots peeled cut into 2- inch pieces 1 cup
• 0.5 teaspoon curry powder 
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 0.3 teaspoon ground cumin 
• 0.1 teaspoon ground turmeric 
• 2 teaspoons olive oil 
• 0.5 teaspoon paprika 
• 1 large rutabaga peeled cut into 2-inch pieces 1 1/2 cups
• 0.5 teaspoon salt divided
• 0.3 cup slivered almonds toasted finely chopped
• 1 cup turnip peeled coarsely chopped

Equipment

• bowl
• frying pan
• sauce pan

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.
2. Drain vegetables and transfer to a bowl.
3. Add 1/4 teaspoon salt.
4. Heat oil in a large saucepan over medium heat.
5. 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.
6. Add remaining salt and pepper, and sprinkle with parsley.