3 tsp. light olive oil, divided
1 C. chopped sweet onion
1 T. finely diced ginger root
1 rutabaga, cut in 1-inch dice (1 C.)
1 parsnip, cut in 1-inch dice (1/2 C.)
2 carrots, cut in 1-inch dice (1 C.)
1/2 sweet potato, cut in 1-inch dice (1/2 C.)
1 stalk celery, cut in 1-inch dice (1/2 C.)
2 C. low sodium vegetable or chicken stock
8 oz. low fat, extra firm tofu, cut in 1-inch dice (or substitute 8 oz. chicken breast, turkey breast, pork tenderloin, ostrich, bison or other lean meat)
1 sprig fresh rosemary, 4-inches long
16 snow peas, strings removed
8 cherry tomatoes
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 T. arrowroot mixed with 2 T. water
2 T. finely chopped green onion tops
2 T. freshly grated Parmesan
Cayenne pepper, to taste

Heat 2 tsp. oil in a 10-inch skillet on medium-high. Add the onion and ginger and shallow fry until just browned, about 3 minutes. Toss in the rutabagas, parsnips, carrots and sweet potatoes and continue cooking 4 more minutes. Stir in the celery, stock, tofu and rosemary. Cover and cook at a gentle boil for 10 minutes or until the vegetables are tender. If you are using meat instead of the tofu, shallow fry, on medium-low heat, in a separate pan in the remaining tsp. of oil until cooked through. It will take about the same amount of time as the vegetables. Add the snow peas and tomatoes to the vegetables and cook for 2 minutes. Season with salt and pepper. Remove the pan from the heat, stir in the arrowroot slurry and return to the heat to thicken. Serve the vegetables in a mound on 2 heated plates. Lay the cooked meat (if you are using it) on top. Spoon the thickened pan juices over the dish and dust well with the chopped onion tops, Parmesan cheese and cayenne.

Yield: 2 servings
Calories: 381
Fat: 10g
Fiber: 11g