Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips
  1. 1 t. coriander seeds
  2. 1 t. cumin seeds
  3. ½ t. caraway seeds
  4. ½ t. crushed red pepper
  5. ¼ t. turmeric
  6. 4 ½ t. coarse kosher salt, divided
  7. 1 lemon, thinly sliced
  8. ½ c. lemon juice
  9. 3 Tablespoons olive oil
  10. 1 ½ c. chopped onion
  11. 3 garlic cloves, minced
  12. 1 ½ Tablespoons tomato paste
  13. 1¼ c. carrots, peeled, large dice
  14. 1 celery stalk, chopped
  15. 4 cups vegetable stock
  16. 1 ¼ pounds sweet potatoes, peeled, large dice
  17. 2 medium turnips or rutabaga, peeled, large dice
  18. ¼ c. sun-dried tomatoes, thinly sliced
  19. ¼ c. chopped fresh parsley
  20. 2 Tablespoons chopped fresh cilantro
  21. 1 teaspoon dried mint
  22. 1 10 oz box plain couscous (cooked according to package directions)
  1. Toast coriander, cumin, and caraway seeds in a small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl and add red pepper, turmeric, and ½ t. salt
  2. Combine lemon slices, lemon juice, and 4 t. coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool, drain, chop, and transfer to small bowl.
  3. Heat olive oil in a heavy large pot over medium-high heat. Add onion and sauté until softened.
  4. Add toasted spice blend, garlic, and tomato paste. Add carrots, celery, sweet potatoes, and turnips – cook until vegetables start to soften and brown a bit. Add stock and sun-dried tomatoes.
  5. Simmer with until vegetables are tender, stirring occasionally, about 35 minutes. Add preserved lemon. Add in parsley, cilantro, and mint. Season with salt and pepper. Remove from heat and let stand to allow flavors to marry.
  6. Spoon couscous in a large bowl, spreading out to leave a well in the center. Spoon vegetable tagine into a well in the center.
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