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.