Serves 4 with leftovers
1large celery root, peeled and cut into thin planks (about ¾ inch wide)2large parsnips, thinly sliced on the diagonal6large carrots, cut into 3-inch sticks3small turnips, cut into wedges1large rutabaga, cut into ½-inch dice8small red potatoes, cut into wedges2large onions, 1 cut into thick rings, 1 chopped4cloves garlic, peeled¼cup vegetable oilSalt and pepper, to taste4cups water2cups long-grain brown rice2tablespoons butter1piece (1 inch) fresh ginger, finely chopped1small chili pepper, cored and finely chopped2teaspoons mustard seed1tablespoon curry powder1teaspoon ground cardamom1can (13.5 ounces) coconut milk1tablespoon white wine vinegar½bunch fresh cilantro, stemmed and chopped⅓cup 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