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Name: Spiced Sweet Potato And Rutabaga Gratin
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 Garlic minced; 1 1 inch piece fresh ginger;; Until ready to use; 1 ts Coriander seeds; Sliced into 1/2-inch slices; 1 md Onion chopped; Lightly crushed; 1/2 c Sunflower seeds; 2 md Carrots; sliced diagonally; 2 ts Fresh Lemon Juice; 1 ts Turmeric; 3 tb Vegetable oil; 3 ts Cumin seeds; lightly crushed; Kept in cold water; (21/2 to 3 cups); 2 lg Sweet potatoes; peeled; 1/2 md Rutabaga; peeled and cut; Peeled and cut into 1/2-inch

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INGREDIENTS

3 Garlic ; minced
1 1 inch piece fresh ginger;
Until ready to use
1 ts Coriander seeds
Sliced into 1/2-inch slices
1 md Onion ; chopped
Lightly crushed
1/2 c Sunflower seeds
2 md Carrots; sliced diagonally
2 ts Fresh Lemon Juice
1 ts Turmeric
3 tb Vegetable oil
3 ts Cumin seeds; lightly crushed
Kept in cold water
(21/2 to 3 cups)
2 lg Sweet potatoes; peeled
1/2 md Rutabaga; peeled and cut
Peeled and cut into 1/2-inch

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

NOTES

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Spiced Sweet Potato And Rutabaga Gratin

3 Garlic minced
1 1 inch piece fresh ginger;
 Until ready to use
1 ts Coriander seeds
 Sliced into 1/2-inch slices
1 md Onion chopped
 Lightly crushed
1/2 c Sunflower seeds
2 md Carrots; sliced diagonally
2 ts Fresh Lemon Juice
1 ts Turmeric
3 tb Vegetable oil
3 ts Cumin seeds; lightly crushed
 Kept in cold water
 (21/2 to 3 cups)
2 lg Sweet potatoes; peeled
1/2 md Rutabaga; peeled and cut
 Peeled and cut into 1/2-inch

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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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 6 servings

Calories: 120
Calories from Fat: 96 (80%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 4g
Cholesterol 0mg		0 %
Sodium 2.2mg		0 %
Potassium 117.3mg		3 %
Total Carbohydrate 5g		1 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 3.5g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 120

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