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