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 | |
| 4 | cups water |
| 2 | cups long-grain brown rice |
| 2 | tablespoons butter |
| 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