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Spiced Sweet Potato and Rutabaga Gratin
1/2 md Rutabaga; peeled and cut into 1/2-inch slices (2 1/2 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
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.