Free Recipe Spiced Sweet Potato And Rutabaga Gratin
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Spiced Sweet Potato And Rutabaga Gratin Recipe
1/2 md Rutabaga; peeled and cut
-into
Peeled and cut into 1/2-inch
-slices
(21/2 to 3 cups)
2 md Carrots; sliced diagonally
2 lg Sweet potatoes; peeled
Sliced into 1/2-inch slices
-and
Kept in cold water
Until ready to use
3 tb Vegetable oil
1 md Onion; chopped
3 Cloves garlic; minced
1 1 inch piece fresh ginger;
-chopped or grated
1 ts Turmeric
1 ts Coriander seeds
Lightly crushed
3 ts Cumin seeds; lightly crushed
2 ts Fresh lemon juice
1/2 c Sunflower seeds
Spiced Sweet Potato And Rutabaga Gratin Preparation
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 1/2 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 1/2 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.
Cooking Temperature:
Recipe Serves: 6
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