INGREDIENTS
2 pounds (4 kg) potatoes, peeled and diced
8 carrots, peeled and diced
6 parsnips, peeled and diced
1 rutabaga, peeled and diced
2 tablespoons vegetable oil
2 teaspoons, ground cumin
Salt and pepper to taste
SAUCE
2 cups plain yogurt or non-dairy substitute
1 tablespoon Dijon mustard
2 tablespoons honey
Salt to taste
PREPARATION
Preheat oven to 400°F (200°C).
Toss the vegetables with the oil, cumin and salt in a large baking dish.
Bake until vegetables are tender -- about 30-35 minutes.
While the vegetables cook, whisk together the ingredients for the sauce.
Serve immediately with sauce on the side.
(from About Vegetarian Recipes) Serves: 6 to 8
From January 2012 Tourne-Sol Newsletter
Du communiqué de Tourne-Sol de janvier 2012
