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The Boston Globe

Food & dining

Curried veggies one night, veggie salad the next

Karoline Boehm Goodnick

Root vegetable curry.

The best way to prepare root vegetables — and to warm the house — is to roast them together. A long, slow stay in the oven gives the roots delicious caramelized edges. To ensure even cooking times and a pretty finished platter, cut each vegetable differently, into slices, sticks, wedges, and planks. Stir together a simple curry and spoon your veggie supper over brown rice.

Monday’s meal comes together in a jiffy. Gently saute shallots, garlic, and chilies in flavor-packed peanut oil. Spend a few minutes wilting kale, and toss everything together with leftover rice and roasted vegetables. Brighten the plate and your palate with a heavy dose of lime and cilantro.

Shopping list

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(For curry, brown rice salad)

2 tablespoons butter

1 large celery root

2 large parsnips

6 large carrots

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3 small turnips

1 large rutabaga

8 small red potatoes

2 large onions

2 bunches scallions

1 head garlic

2 large shallots

1 bunch fresh cilantro

2 small chili peppers

1 piece (1 inch) fresh ginger

½ bunch kale

3 limes

Salt and black pepper, to taste

¼ cup peanut oil

¼ cup vegetable oil

2 cups long-grain brown rice

2 teaspoons mustard seed

1 tablespoon curry powder

1 teaspoon ground cardamom

1 can (13.5 ounces) coconut
milk

1 tablespoon white wine

vinegar

cup roasted cashews

Karoline Boehm Goodnick can be reached at
kboehmgoodnick@gmail.com
.

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