Adapted from HHL
Chop 1 small rutabaga, 1 medium-small yukon, 2 small carrots, and a bit of onion. Toss with a bit of olive oil and balsamic vinegar, and 2 cloves chopped garlic. Roast for 35-45 minutes at 380, until tender. Allow to cool for a few minutes, then serve over chopped iceburg lettuce. Dress with tofu mayo and mirin. (Tofu mayo = partially cooked silken tofu + lemon juice)
No comments:
Post a Comment