Recipe
By Linda on Mar 29, 2011 in Recipes | comments(0)
Linda’s comments: This recipe is delicious, however it makes a lot for left overs. I ate this recipe at a friends house who is Morrocan. Outstanding cook. I haven’t made it yet, but anxious to do so. Enjoy!!
Ingredients
1/2 teaspoon turmeric3 teaspoons ground cumin1 teaspoon paprika1/4 cup finely chopped organic cilantro1/2 cup finely chopped flat-leaf organic parsley2 organic garlic cloves, minced1 (14-ounce) can diced organic tomatoes, do not drain.1 large organic fennel bulb, cut into 1/2-inch wedges1 1/4 pounds Yukon Gold organic potatoes, peeled and cut into 6 wedges2 cups chopped peeled orgnic turnips4 organic carrots, cut in half lengthwise and then into 3-inch sticks1 cup organic vegetable broth (I would use the organic vegetable broth paste)1 cup frozen organic baby peas1 1/2 teaspoons sea salt1/4 teaspoon black pepper2 tablespoons fresh organic lemon juiceFresh organic cilantro sprigs2 tablespoons coconut oilPreparationHeat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, carrots, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes and carrots are tender.
Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.
Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.
Tagine tips:
If you use a heavy cast-iron enamel tagine, cut the liquid in the recipe by half; the dish’s tight seal doesn’t allow as much evaporation as a regular pan’s.
A tagine dish holds a limited amount of food, so use a small Dutch oven to make big amounts.
Moroccan custom suggest, you set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside. Your family/guest will be anxious to dig in…..
