ROOT RICE CURRY

ERIC PETERSON The Fresh Palate, Alpena

Ingredients

1 rutabaga, peeled and cut into ¾" chunks

1 parsnip, peeled and cut into ¾" chunks

1 turnip, peeled and cut into ¾" chunks

4 Tbsp olive oil

1 tsp salt

1 small red onion, thinly sliced

1 Tbsp ginger, minced

2 garlic cloves, minced

1 cup carrots, sliced

1 cup sweet potato, peeled and chopped

3 Tbsp green curry paste

2 cups vegetable broth

2 Tbsp soy sauce

½ cup coconut milk

2 Tbsp lime juice

1 Tbsp agave nectar

¼ cup cilantro, chopped

¼ cup raw cashews

2 cups brown rice, prepared

DIRECTIONS

Preheat oven to 425ºF and line baking sheet with parchment paper.

Put rutabaga, parsnip and turnips in a bowl. Toss with 2 tablespoons olive oil and ½ teaspoon salt. Spread evenly on baking sheet.

Roast for about 30 minutes, tossing once after 20 minutes. Rutabaga should be easily pierced with a fork. Remove from oven and set aside until ready to use.

Meanwhile, prepare the curry. In a 4-quart pot over medium-high heat add 2 tablespoons of olive oil, onion, garlic and ginger; sauté for 3 minutes. Add curry paste and sauté for another minute. Use a splash of water if it seems to be sticking.

Add the carrots, sweet potato, broth, soy sauce and ½ teaspoon salt; cover and bring to a slow rolling boil. Cook until sweet potato is mushy, about 20 minutes. Mash sweet potato with a fork to thicken broth.

Add coconut milk, lime juice and agave nectar to the curry and mix. Taste for salt and spice.

You may want to add another tablespoon of curry paste, depending on the strength. Add the roasted veggies to the curry and heat back up.

Serve over warm prepared brown rice topped with cashews and cilantro.