Preheat oven
to 350C. In a medium skillet, heat oil and sauté diced onion, carrots,
parsnips, and pepper until carrots and parsnips are barely tender. While
carrots are cooking, lightly steam kale, just until bright green (3-5
minutes). Stir greens into carrot mixture and turn into lightly oiled
glass casserole. Combine water and tamari, and pour over the top of
casserole. Cover loosely with foil, and bake at 350C for 15 minutes.
This fast,
healthy casserole pairs parsnips and carrots with tangy kale and red
wine. A quick and easy way to make sure you are getting your greens.
