| 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
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