Spiced sweet potato and rutabaga gratin

6 servings

Ingredients

Quantity Ingredient
½ medium Rutabaga; peeled and cut into
Peeled and cut into 1/2-inch slices
(21/2 to 3 cups)
2 mediums Carrots; sliced diagonally
2 larges Sweet potatoes; peeled
Sliced into 1/2-inch slices and
Kept in cold water
Until ready to use
3 tablespoons Vegetable oil
1 medium Onion; chopped
3 Cloves garlic; minced
1 1 inch piece fresh ginger; chopped or grated
1 teaspoon Turmeric
1 teaspoon Coriander seeds
Lightly crushed
3 teaspoons Cumin seeds; lightly crushed
2 teaspoons Fresh lemon juice
½ cup Sunflower seeds

Directions

6 SERVINGS DAIRY-FREE

A flavorful combination of coriander, cumin and turmeric transforms sweet potatoes and rutabaga into an unexpected and exciting dish.

Preheat oven to 400 F.

Bring large pot of water to a boil. When water boils, lightly salt water, then rutabaga, carrots and sweet potato slices and boil 5 minutes. Drain, reserving about ½ cup of cooking liquid.

In Dutch oven, heat oil over medium heat. Add onion, garlic, ginger and turmeric and cook, stirring often, 3 to 4 minutes. Add coriander and cumin seeds to mixture, then add drained sweet potatoes, rutabagas and carrots.

Toss gently over heat 5 minutes. Pour ½ cup of reserved cooking liquid over vegetables, and squeeze lemon juice over top.

Cover and bake 1 hour. Remove cover. Scatter sunflower seeds over top and bake 10 minutes more. Serve warm.

PER SERVING: 186 CAL.; 4G PROT; :11G TOTAL FAT (1G SAT. FAT); 20G CARB.; 0 CHOL.; 25MG SOD.; 4G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 57 Converted by MM_Buster v2.0l.

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