Yield: 4 servings
|6 mediums||Potatoes, peeled and cut into 1 1/2" chunks|
|4 mediums||Carrots. peeled and cut into 1 1/2" lengths|
|1 small||Rutabega, peeled and cut into 1 1/2" chunks|
|⅓ cup||Vegetable oil|
|½ teaspoon||Black pepper|
|½ teaspoon||White pepper|
|½ teaspoon||Garlic powder|
|½ teaspoon||Onion powder|
|½ teaspoon||Ground Cumin|
|1½ teaspoon||Sweet paprika|
|1 bunch||Mizuna or shui cai, washed drained and cut into 3" lengths|
Mix dry seasonings together and add oil. Mix thoroughly. Peel and cut root vegetables. Parboil until just beginning to soften. Drain. Then pour oil/seasoning mix over over the root vegies and turn till well coated. Place these vegies on a large cookie pan (with sides.) Roast in a 350 degree oven till tender and starting to brown.
Place the greens in a large bowl and pour the root vegies over them, tossing well, till they just start going limp, serve immediately. The reason that you don't cook these greens, other than to wilt them with the hot root vegetables is that they cook much too quickly and they wouldn't be near as good.
Tips on Asian Vegetables in Saveur magazine combined with my own seasoning.
Submitted By MARY RIEMERMAN On 03-09-95