Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Potatoes, peeled and cut 1/2 ts Cayenne
-into 1 1/2" chunks 1/2 ts Garlic powder
4 md Carrots. peeled and cut into 1/2 ts Onion powder
-1 1/2" lengths 1 ts Salt
1 sm Rutabega, peeled and cut 1/2 ts Ground Cumin
-into 1 1/2" chunks 1 1/2 ts Sweet paprika
1/3 c Vegetable oil 1 bn Mizuna or shui cai, washed
1/2 ts Black pepper -drained and cut into 3"
1/2 ts White pepper -lengths

Mix dry seasonings together and add oil. Mix thoroughly. Peel and cut
root vegetables. Parboil until just beginning to soften. Drain. Then
pour oil/seasoning mix over over the root vegies and turn till well
coated. Place these vegies on a large cookie pan (with sides.) Roast
in a 350 degree oven till tender and starting to brown.

Place the greens in a large bowl and pour the root vegies over them,
tossing well, till they just start going limp, serve immediately. The
reason that you don't cook these greens, other than to wilt them with
the hot root vegetables is that they cook much too quickly and they
wouldn't be near as good.

Tips on Asian Vegetables in Saveur magazine combined with my own
seasoning.

Mary Riemerman
Submitted By MARY RIEMERMAN On 03-09-95

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