Recipes

Root Vegetable and Dried Plum Tagine

Active Time: 30 MinsTotal Time1 Hour 20 Mins
Yield: Serves 6 (serving size: 1 1/2 cups vegetable mixture and 2/3 cup couscous)

Homemade vegetable stock is best in this recipe. If using store-bought stock, upgrade the flavor by adding a bay leaf while the broth simmers in step 2.

Ingredients

  • 3 tablespoons olive oil
  • 3large onions, sliced (about 9 cups)
  • 2 cups vegetable stock
  • 4garlic cloves, crushed
  • 1 1/4 teaspoons ground turmeric
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon kosher salt, plus more to taste
  • Pinch of saffron threads
  • 11 ounces turnips, peeled and cut into 1-inch chunks (about 2 cups)
  • 11 ounces baby potatoes, scrubbed and halved (about 2 cups)
  • 11 ounces celery root, peeled and cut into 1-inch chunks (about 2 1/2 cups)
  • 11 ounces parsnips, peeled and cut into 1-inch chunks (about 2 cups)
  • 11 ounces dried pitted plums (about 1 3/4 cups)
  • 3 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 4 cups cooked couscous
  • Fresh cilantro leaves

Nutritional Information

  • Calories 541
  • Fat 8g
  • Satfat 1g
  • Unsatfat 7g
  • Protein 11g
  • Carbohydrate 112g
  • Fiber 15g
  • Sugars 38g
  • Added sugars 9g
  • Sodium 531mg
  • Calcium 19% DV
  • Potassium 26% DV
  • Calories 541
  • Fat 8g
  • Satfat 1g
  • Unsatfat 7g
  • Protein 11g
  • Carbohydrate 112g
  • Fiber 15g
  • Sugars 38g
  • Added sugars 9g
  • Sodium 531mg
  • Calcium 19% DV
  • Potassium 26% DV

How to Make It

Step 1

Heat olive oil in a large saucepan over medium. Add onions; cover and cook, stirring occasionally, until soft and translucent, about 15 minutes.

Step 2

Stir in stock, garlic, turmeric, ginger, salt, and saffron. Bring to a boil over high. Cover and reduce heat to low; simmer gently 30 minutes.

Step 3

Add turnips, and bring mixture to a boil over high. Cover, reduce heat to medium-low, and cook 10 minutes. Add potatoes, celery root, and parsnips, and stir to combine. (There should be enough liquid in pan to almost cover the vegetables; if not, pour in just enough water to do so.) Bring to a boil over high. Cover and reduce heat to medium-low; cook until vegetables are cooked through and softened, about 20 to 25 minutes.

Step 4

Meanwhile, place dried plums in a heatproof bowl, and add boiling water to cover. Let stand until plums are softened, about 5 minutes; drain.

Step 5

Remove saucepan from heat, and use a ladle to transfer 3/4 cup broth to a small saucepan over medium. Add drained plums, honey, and cinnamon to broth. Simmer mixture, stirring occasionally, until sauce has thickened and reduced by half, about 15 minutes.

Step 6

Divide couscous evenly among 6 shallow bowls. Top with vegetables, plum mixture, and cilantro leaves.

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