Recipe for Spiced Sweet Potato and Rutabaga Gratin 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 med rutabaga, peeled and cut into
peeled and cut into 1/2-inch slices
(21/2 to 3 cups)
2 med carrots, sliced diagonally
2 lrg sweet potatoes, peeled
sliced into 1/2-inch slices and
kept in cold water
until ready to use
3 tbl vegetable oil
1 med onion, chopped
3 x cloves garlic, minced
1 x 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
Instructions:
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.

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