Curried Root Vegetables

• 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

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.

carrots, salt, olive oil, curry powder, paprika, ground cumin, ground turmeric, garlic, slivered almonds, freshly ground black pepper, parsley

Taken from www.myrecipes.com/recipe/curried-root-vegetables (may not work)