Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips
2013-10-20 17:16:37
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Ingredients
- 1 t. coriander seeds
- 1 t. cumin seeds
- ½ t. caraway seeds
- ½ t. crushed red pepper
- ¼ t. turmeric
- 4 ½ t. coarse kosher salt, divided
- 1 lemon, thinly sliced
- ½ c. lemon juice
- 3 Tablespoons olive oil
- 1 ½ c. chopped onion
- 3 garlic cloves, minced
- 1 ½ Tablespoons tomato paste
- 1¼ c. carrots, peeled, large dice
- 1 celery stalk, chopped
- 4 cups vegetable stock
- 1 ¼ pounds sweet potatoes, peeled, large dice
- 2 medium turnips or rutabaga, peeled, large dice
- ¼ c. sun-dried tomatoes, thinly sliced
- ¼ c. chopped fresh parsley
- 2 Tablespoons chopped fresh cilantro
- 1 teaspoon dried mint
- 1 10 oz box plain couscous (cooked according to package directions)
Instructions
- 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
- 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.
- Heat olive oil in a heavy large pot over medium-high heat. Add onion and sauté until softened.
- 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.
- 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.
- Spoon couscous in a large bowl, spreading out to leave a well in the center. Spoon vegetable tagine into a well in the center.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/