Serves 4 with leftovers
|1||large celery root, peeled and cut into thin planks (about ¾ inch wide)|
|2||large parsnips, thinly sliced on the diagonal|
|6||large carrots, cut into 3-inch sticks|
|3||small turnips, cut into wedges|
|1||large rutabaga, cut into ½-inch dice|
|8||small red potatoes, cut into wedges|
|2||large onions, 1 cut into thick rings, 1 chopped|
|4||cloves garlic, peeled|
|¼||cup vegetable oil|
|Salt and pepper, to taste|
|2||cups long-grain brown rice|
|1||piece (1 inch) fresh ginger, finely chopped|
|1||small chili pepper, cored and finely chopped|
|2||teaspoons mustard seed|
|1||tablespoon curry powder|
|1||teaspoon ground cardamom|
|1||can (13.5 ounces) coconut milk|
|1||tablespoon white wine vinegar|
|½||bunch fresh cilantro, stemmed and chopped|
|⅓||cup roasted cashews, chopped|
1. Set the oven at 400 degrees. Have on hand 2 rimmed baking sheets.
2. In a large bowl, toss celery root, parsnips, carrots, turnips, rutabaga, potatoes, onion rings, garlic, oil, salt, and pepper. Spread the vegetables on the baking sheets and roast for 1 hour 15 minutes or until they are tender, rotating the pans from top to bottom halfway through cooking. Discard the garlic. Reserve 2 cups vegetables for the rice salad.
3. In a large flameproof casserole, combine water and salt. Bring to a boil, add the rice, lower the heat, cover, and simmer for 40 minutes. Reserve 4 cups for the rice salad.
4. In a large skillet over medium-high heat, melt the butter. Cook the chopped onion, ginger, and chili, stirring often, for 8 minutes or until softened. Add mustard seed and cook, stirring, for 1 minute. Add curry powder and cardamom and cook 1 minute more. Add coconut milk and vinegar. Bring to a boil, lower the heat, and simmer for 5 minutes or until thickened.
5. Stir in roasted vegetables and cook, stirring, until the mixture returns to a boil. Taste for seasoning and add more salt and pepper, if you like.
6. Serve over rice. Garnish with cilantro and cashews. Karoline Boehm Goodnick