Spiced Sweet Potato and Rutabaga Gratin

Ingredients

 * ½ medium rutabaga, peeled and cut into ¼-inch slices (2½ 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 tbsp 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

Directions

 * 1) Preheat oven to 400 °F.
 * 2) Bring large pot of water to a boil.
 * 3) When water boils, lightly salt water, then rutabaga, carrots and sweet potato slices and boil 5 minutes.
 * 4) Drain, reserving about ½ cup of cooking liquid.
 * 5) In dutch oven, heat oil over medium heat.
 * 6) Add onion, garlic, ginger and turmeric and cook, stirring often, 3 to 4 minutes.
 * 7) Add coriander and cumin seeds to mixture, then add drained sweet potatoes, rutabagas and carrots.
 * 8) Toss gently over heat 5 minutes.
 * 9) Pour ½ cup of reserved cooking liquid over vegetables, and squeeze lemon juice over top.
 * 10) Cover and bake 1 hour.
 * 11) Remove cover.
 * 12) Scatter sunflower seeds over top and bake 10 minutes more.
 * 13) Serve warm.