Curried Root Vegetables

Name: Curried Root Vegetables
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 larges carrots, peeled and cut into 2- inch pieces (about 1 cup); 1 teaspoons curry powder; 2 Tbsps chopped fresh parsley; 2 garlic cloves, minced; 0 teaspoons ground cumin; 0 teaspoons ground turmeric; 2 teaspoons olive oil; 1 teaspoons paprika; 1 large rutabaga, peeled and cut into 2-inch pieces (about 1 1/2 cups); 1 teaspoons salt, divided; 59 milliliters slivered almonds, toasted and finely chopped; 237 milliliters large turnip, peeled and coarsely chopped (about

Curried Root Vegetables is a gluten free, primal, and whole 30 recipe with 4 servings. One serving contains 119 calories, 3g of protein, and 6g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have turnip, salt, curry powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Arrange rutabaga, carrot, and turnip in a vegetable steamer. Steam, covered, 18 to 20 minutes or until vegetables are tender but still firm.

Ingredients you will need

Vegetable

Rutabaga

Carrot

Turnip

Drain vegetables and transfer to a bowl.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Add 1/4 teaspoon salt.

Ingredients you will need

Salt

Heat oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Curry Powder