Root roast

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

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