Serves 4 with leftovers

1 large celery root, peeled and cut into thin planks (about ¾ inch wide)
2 large parsnips, thinly sliced on the diagonal
6 large carrots, cut into 3-inch sticks
3 small turnips, cut into wedges
1 large rutabaga, cut into ½-inch dice
8 small red potatoes, cut into wedges
2 large onions, 1 cut into thick rings, 1 chopped
4 cloves garlic, peeled
¼ cup vegetable oil
Salt and pepper, to taste
4 cups water
2 cups long-grain brown rice
2 tablespoons butter
1 piece (1 inch) fresh ginger, finely chopped
1 small chili pepper, cored and finely chopped
2 teaspoons mustard seed
1 tablespoon curry powder
1 teaspoon ground cardamom
1 can (13.5 ounces) coconut milk
1 tablespoon white wine vinegar
½ bunch fresh cilantro, stemmed and chopped
cup roasted cashews, chopped

1. Set the oven at 400 degrees. Have on hand 2 rimmed baking sheets.

2. In a large bowl, toss celery root, parsnips, carrots, turnips, rutabaga, potatoes, onion rings, garlic, oil, salt, and pepper. Spread the vegetables on the baking sheets and roast for 1 hour 15 minutes or until they are tender, rotating the pans from top to bottom halfway through cooking. Discard the garlic. Reserve 2 cups vegetables for the rice salad.

3. In a large flameproof casserole, combine water and salt. Bring to a boil, add the rice, lower the heat, cover, and simmer for 40 minutes. Reserve 4 cups for the rice salad.

4. In a large skillet over medium-high heat, melt the butter. Cook the chopped onion, ginger, and chili, stirring often, for 8 minutes or until softened. Add mustard seed and cook, stirring, for 1 minute. Add curry powder and cardamom and cook 1 minute more. Add coconut milk and vinegar. Bring to a boil, lower the heat, and simmer for 5 minutes or until thickened.

5. Stir in roasted vegetables and cook, stirring, until the mixture returns to a boil. Taste for seasoning and add more salt and pepper, if you like.

6. Serve over rice. Garnish with cilantro and cashews. Karoline Boehm Goodnick