Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Jerusalem artichokes unpeeled |
| 1 pounds | Rutabaga, unpeeled |
| 1 small | Cabbage, red or green |
| 1 | Onion |
| 1 tablespoon | Toasted sesame oil |
| ¼ tablespoon | Dried rosemary |
| 1 tablespoon | Tamari |
| ¼ cup | Water |
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