Ingredients Edit

Directions Edit

  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.

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