Recipe courtesy of Graham Kerr
50 min
20 min
2 servings

Nutrition Info



Heat 2 teaspoons oil in a 10-inch skillet on medium-high. Add the onion and ginger and shallow fry until just browned, about 3 minutes. Toss in the rutabagas, parsnips, carrots and sweet potatoes and continue cooking 4 more minutes. Stir in the celery, stock, tofu and rosemary. Cover and cook at a gentle boil for 10 minutes or until the vegetables are tender. If you are using meat instead of the tofu, shallow fry, on medium-low heat, in a separate pan in the remaining teaspoon of oil until cooked through. It will take about the same amount of time as the vegetables. Add the snow peas and tomatoes to the vegetables and cook for 2 minutes. Season with salt and pepper. Remove the pan from the heat, stir in the arrowroot slurry and return to the heat to thicken. Serve the vegetables in a mound on 2 heated plates. Lay the cooked meat (if you are using it) on top. Spoon the thickened pan juices over the dish and dust well with the chopped onion tops, Parmesan cheese and cayenne. 

Per serving with tofu: 381 calories, 10 gm. fat, 3 gm. saturated fat, 7 percent calories from saturated fat, 57 gm. carbohydrates, 11 gm fiber, 739 mg. sodium Per serving with skinless chicken breast: 483 calories, 13 gm. fat, 3 gm. saturated fat, 6 percent calories from saturated fat, 11 gm fiber, 739 mg. sodium

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