These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
Vegetarian casserole - make this on the weekend. simmer it until the carrots are soft. use chick peas instead of lentils. pack it in tupperware with a bottom layer of polenta. rejoice at lunch time all week.