Winter vegetable tagine

Ready in 1 hour

Top-ranked recipe named "Winter vegetable tagine"

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Long nights and log fires


Ingredients

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1 white onion; chopped
3 tbsp Olive oil
2 cloves garlic; chopped
1/2 tsp Tumeric
1/2 tsp Paprika
1 tsp Ground cumin
1 stick cinammon
400 g tinned chopped tomatoes
1 large carrot; peeled and cut into thick batons
1 parsnip; peeled and cut into 2-3cm pieces
1 turnip; peeled and cut into 1cm thick rounds
125 g sweet potato; peeled and cut into cubes
1 green apple; peeled, cored and cut into 8 wedges
1 small handful mint leaves; roughly chopped
some sea salt and fresh black pepper
350 g couscous
40 g butter
3 tbsp flaked blanched almonds

Original recipe makes 4 Servings

Servings  

Preparation

Put the oil in a flameproof casserole and set over a medium heat. Cook the onion and garlic, stirring for 2-3 minutes. Add the tumeric, paprika, cumin, and cinnamon, and cook for about 2 minutes, until aromatic but not burning.

Add 750ml water and the tomatoes and season well. Bring to the boil, add the carrot and parsnip and cook over medium heat, uncovered for 30 minutes. Add the turnip, sweet potatoes and apple and cook for 20-30 minutes, until all the vegetables are tender, then stir in the mint. Serve hot with a mound of couscous.

To make the couscous, preheat oven to 180C. Tip couscous into oven proof dish. Pour over 400ml of slightly salted water. Leave for 10 minutes. Then rub some olive oil oil into the grains to break up lumps. Scatter 25g of the butter over the surface and cover with a piece of foil. Put dish into the oven and heat for about 15 minutes.

Meanwhile, cook almonds in butter in a frying pan over medium heat, until they are golden.

Credits

Added on Award Medal
Calories Per Serving: 620 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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