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1
Heat 2 teaspoons oil in a 10-inch skillet on medium-high.
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2
Add the onion and ginger and shallow fry until just browned, about 3 minutes.
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3
Toss in the rutabagas, parsnips, carrots and sweet potatoes and continue cooking 4 more minutes.
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4
Stir in the celery, stock, tofu and rosemary.
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5
Cover and cook at a gentle boil for 10 minutes or until the vegetables are tender.
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6
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.
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7
It will take about the same amount of time as the vegetables.
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8
Add the snow peas and tomatoes to the vegetables and cook for 2 minutes.
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9
Season with salt and pepper.
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10
Remove the pan from the heat, stir in the arrowroot slurry and return to the heat to thicken.
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11
Serve the vegetables in a mound on 2 heated plates.
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12
Lay the cooked meat (if you are using it) on top.
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13
Spoon the thickened pan juices over the dish and dust well with the chopped onion tops, Parmesan cheese and cayenne.
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14
Per serving with tofu: 381 calories, 10 gm.
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15
fat, 3 gm.
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16
saturated fat, 7 percent calories from saturated fat, 57 gm.
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17
carbohydrates, 11 gm fiber, 739 mg. sodium Per serving with skinless chicken breast: 483 calories, 13 gm.
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18
fat, 3 gm.
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19
saturated fat, 6 percent calories from saturated fat, 11 gm fiber, 739 mg. sodium
