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Recipes : Spiced Sweet Potato and Rutabaga Gratin
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From: MSN NicknameTipsyCad147  (Original Message)Sent: 8/14/2007 8:22 AM

Spiced Sweet Potato and Rutabaga Gratin

Serves 6

ingredient list

6 Servings

  • 1/2 medium rutabaga, peeled and cut into 1/4-inch slices (2 1/2 to 3 cups)
  • 2 medium carrots, sliced diagonally
  • 2 large sweet potatoes, peeled, sliced into 1/4-inch slices and kept in cold water until ready to use
  • 3 Tbs. vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, chopped or grated
  • 1 tsp. turmeric
  • 1 tsp. coriander seeds, lightly crushed
  • 3 tsp. cumin seeds, lightly crushed
  • 2 tsp. fresh lemon juice
  • 1/3 cup sunflower seeds

Directions

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Cover and bake 1 hour. Remove cover. Scatter sunflower seeds over top and bake 10 minutes more. Serve warm.

Nutritional Information

Per serving:

Calories 186
Protein 4g
Total fat 11g
Carbs 20g
Cholesterol mg
Sodium 25mg
Fiber 4g
Sugars g

Maple Glazed Parsnips

Serves 6

This recipe is for everyone with a sweet tooth. The sugar in the parsnips comes to the fore when paired with maple syrup, which cooks down to a beautiful nut-brown glaze.

  • 1/2 cup real maple syrup
  • 1/3 cup apple cider
  • 2 Tbs. butter
  • 1/4 tsp. salt
  • 2 lbs. parsnips, peeled and cut into 3x1/2-inch sticks

Directions

  1. Preheat oven to 350F.
  2. In small saucepan, bring maple syrup, cider, butter and salt to a boil over medium heat. Reduce heat to medium-low, and cook for 5 minutes.
  3. Spread parsnips in shallow 9x13-inch ovenproof dish, and pour syrup mixture over them, tossing to coat well. Cover dish with aluminum foil.
  4. Bake for 30 minutes. Increase oven temperature to 450F. Uncover dish, and bake parsnips for 30 minutes more, stirring occasionally, until tender and nicely glazed. Serve hot.

Nutritional Information

Per serving:

Calories 240
Protein 2g
Total fat 4g
Carbs 51g
Cholesterol 10mg
Sodium 160mg
Fiber 6g
Sugars 27g

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