Asian vegetable, mizuna, with oven roasted root vegetable

Yield: 4 servings

Measure Ingredient
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 Cayenne
½ teaspoon Garlic powder
½ teaspoon Onion powder
1 teaspoon Salt
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.

Mary Riemerman

Submitted By MARY RIEMERMAN On 03-09-95

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