| 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.
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