0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains Dutch Vegtime3 6 servings

INGREDIENTS

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

INSTRUCTIONS

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.

A Message from our Provider:

“Understanding God would be easier if we had infinite IQ”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?