nutritional information

Per Serving:

  • Calories: 186
  • Protein: 4 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 20 g
  • Sodium: 25 mg
  • Fiber: 4 g
Vegan

Spiced Sweet Potato and Rutabaga Gratin

6 Servings

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, [...]
  • ½ medium rutabaga, peeled and cut into ¼-inch slices (2 ½ to 3 cups)
  • 2 medium carrots, sliced diagonally
  • 2 large sweet potatoes, peeled, sliced into ¼-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
  • ⅓ cup sunflower seeds
  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.
February 1999

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comments

This recipe came out quite nice although I ended up mashing the gratin to incorporate some of the excess liquid. It's a lot of effort and there are other recipes out there that take less and taste awesome.

Ute - 2012-01-17 09:31:05