Root roast
8 servings
Ingredients
| Quantity | 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 |
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
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