Diet: Vegetarian, Dairy Free, Vegan
Brenda Harper and Lauren Fawcett |
Tagine (tah-zheen) is a stew from North Africa that is slow-cooked in a special cone-shaped ceramic pot also called a tagine. You don’t need an authentic tagine pot to create this wonderfully spiced stew – a saucepan or other pot with a tightly-fitted lid will work just fine.
Since tagines rely heavily on root vegetables, the end of winter—before new harvests of spring crops arrive—is a great time to try your hand at making a tagine.
SERVES: 4
Ingredients
- 2 medium turnips, each cut into 6 wedges
- 2 large carrots, about ½ pound, cut into 2-inch pieces and halved lengthwise
- ½ pound Yukon Gold potatoes, peeled, and cut into 1-inch pieces
- ½ cup finely chopped onion
- 2 garlic cloves, finely chopped
- 3 (2-inch x 1-inch) strips of orange peel
- 3 Tablespoons chopped cilantro, (from Wild Rose Farm)
- 12 pitted green olives, preferable Sicilian-style
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 1 cup water, plus ¼ cup
Directions
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Place onion, garlic, cinnamon, ginger, coriander, turmeric, carrots, orange peel and 1 cup of water in pan, and stir to distribute ingredients.
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Cover with a tight-fitting lid and set over medium-high heat until liquid boils, 2-3 minutes. Reduce heat and simmer for 8 minutes.
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Add turnips, potatoes and olives and cook until potatoes are easily pierced with fork, about 10 minutes.
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If pot is getting dry, add an additional ¼ cup water.Transfer contents of the pot to a serving bowl and top with locally grown cilantro...the more the better!