GEHA | December 14, 2018
2 cups peeled and finely chopped carrots (about 6 to 7 medium)
2 cups peeled and finely chopped parsnips (about 3)
2 cups chopped turnips (about 1 1/3 medium)
1/2 cup all-purpose flour
2 Tbsp canola oil (divided)
1 head garlic
2 (5-ounce) containers baby kale
1 can no-salt-added tomatoes
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat the oven to 450 degrees F. Prepare the vegetables by peeling and finely chopping the carrots and parsnips and chopping the turnips.
Prepare a large rimmed baking sheet (or two medium ones) by lining it with foil and coating with cooking spray. Break the garlic head into cloves; leave garlic cloves unpeeled and add to a corner of the baking pan. Add all the vegetables to the remainder of the sheet. Drizzle vegetables with 1 tablespoon oil and use a spatula to gently toss vegetables to coat.
Roast vegetables in oven until soft and fully cooked, around 40 minutes, shaking the pan once midway through the cooking process. (Cooking time will vary depending on the size of the vegetable pieces.)
When the vegetables are out of the oven, prepare the tomato mixture. Warm remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add half of 1 container of kale into the pot, stirring until wilted, 1 to 2 minutes. Repeat with remaining kale until all of it is wilted. Stir in the diced tomatoes, water, salt, and pepper. Bring to a simmer and let the tomatoes warm; stir in the roasted vegetables.
Nutritional values per serving:
|8.1 g||total fat|
|0 .7 g||saturated fat|
|9 g||dietary fiber|