Root roast

8 servings

Ingredients

QuantityIngredient
1poundsJerusalem artichokes unpeeled
1poundsRutabaga, unpeeled
1smallCabbage, red or green
1Onion
1tablespoonToasted sesame oil
¼tablespoonDried rosemary
1tablespoonTamari
¼cupWater

Directions

Scrub and trim Jerusalem artichokes and rutabaga; cut into ½-inch cubes. Chop onions. Cub cabbage into wedges. Pour sesame oil into the bottom of a large baking dish; add vegetables, water and tamari.

Sprinkle with rosemary, cover and bake at 400øF for « hour. Let cool slightly and serve.

Source: Whole Foods Market

: New Orleans, LA

The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling pg 66-67

Submitted By DIANE LAZARUS On 09-07-95