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.