Winter vegetable tagine

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
1 large Onion(s), finely chopped
3 Garlic clove(s), minced
1 tablespoon Ginger, minced
2 teaspoons Coriander seeds
1 teaspoon Turmeric
1 teaspoon Cumin seeds
1 Cinnamon stick
1 Bay leaf
½ pounds Potatoes, peeled cut in 3/4" dice (2 cups)
½ pounds Winter squash, peeled cut in 3/4" dice (2 cups)
½ pounds Parsnips, peeled cut in 3/4" dice (2 cups)
1 cup Cooked chickpeas
¾ cup Dried apricots
¾ cup Pitted prunes
¼ teaspoon Saffron infused in
1 tablespoon Warm water
1 tablespoon Tomato paste
1 teaspoon Grated lemon zest
6 cups Vegetable stock or as needed
Salt and pepper
1 pinch Cayenne pepper
¼ cup Cilantro or flat-leaf parsley for garnish

Note: Start with whole coriander and cumin seeds. Roast them in a dry fry pan until very fragrant, then grind them in a spice mill.

1. Heat the olive oil in a large casserole pan. Add the onion and cook over medium heat for 2 minutes. Stir in the garlic and ginger and continue cooking for 2 minutes, or until the vegetables begin to brown.

2. Stir in the coriander, turmeric, cumin, cinnamon stick, and bay leave and cook for 1 minutes, or until the mixture is very fragrant.

Stir in the potatoes, squash, parsnips, chickpeas, apricots, prunes, saffron, tomato paste, lemon zest, vegetable stock, salt and pepper, and cayenne and bring to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender but not soft, about 40-50 minutes. If the stew begins to dry out, add more stock. It should be quite moist.

3. Just before serving, remove the cinnamon stick and bay leaf.

Correct the seasoning, adding, salt and pepper, cumin or cayenne to taste. The stew should be highly seasoned. Sprinkle with the chopped cilantro and serve at once. Tagines are traditionally served over couscous with harissa as a accompaniment.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 125 Submitted By DIANE LAZARUS On 10-26-95

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