In 2-quart saucepan, heat water to boiling over high heat. Add potatoes, carrots, turnips, and onions. Return to boiling; reduce heat to medium and cook, uncovered, 10 to 12 minutes or until vegetables are crisp-tender.
Meanwhile, make croustade: Heat oven to 300'F. With sharp knife, cut out and remove a 4- to 6-inch round from top of bread, trimming around any design on bread. With fingers, pull out center of bread, leaving a ¼-inch shell; reserve center of bread for another use.
Place croustade on baking sheet and warm in oven while completing preparation of curried vegetables.
Stir zucchini and pattypan squash into potato mixture; cook 3 minutes longer. Drain vegetables, reserving 2 C cooking liquid.
In large skillet, heat oil. Add red pepper and saute just until tender. Stir in cashews, curry powder to taste, the cumin, sugar, and salt. Very gradually stir in half of reserved liquid.
With wire whisk, stir cornstarch into remaining 1 C liquid and stir into mixture in skillet. Cook, stiffing constantly, until sauce thickens. Fold in cooked vegetables, pea pods, and lime juice. Cook, stirring until mixture returns to boiling.
Place croustade on serving plate; fill with vegetable mixture. (If all of vegetable mixture does not fit, spoon around crustade on serving platter or serve from separate bowl.) Garnish with pea sprouts, if desired. To serve, with serrated knife, cut into 4 wedges. Place wedges on individual plates and top with vegetables.
Note: If desired, mature vegetables may be substituted for the baby vegetables. Use 2 large potatoes, cut into eighths, 2 large carrots, quartered, 1 large turnip, cut into eighths, 1 large red onion, cut into eighths, and a ½-lb zucchini, cut into 1 -inch chunks.
Nutrition information per serving@rotein: 12 grams; fat: 11 grams; carbohydrate: 70 grams; fiber: 8 grams; sodium: 741 milligrams; cholesterol: 0; calories: 391.
Country Living/May/94 Scanned & fixed by DP & GG