Vegetable Tagine with Prunes

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Vegetable Tagine with prunes –  a mix of root vegetables cooked slowly in a tagine along with amazing Moroccan spices.

 

Vegetable Tagine with Prunes_3

Vegetable Tagine a mix of root vegetables cooked slowly in a tagine along with spices.

Tagine is a food culture of the Moroccon and Algerian countries. Tagine is a shallow earthen pot which has a tall lid and food cooked in tagine tastes amazing. Dishes made of tagine are usually slow cooked mostly on fire or grill, these days the tagine is cooked in oven too.

Vegetable Tagine with Prunes_1

Vegetable Tagine a mix of root vegetables cooked slowly in a tagine along with spices.

Vegetable Tagine with prunes –  a mix of root vegetables cooked slowly in a tagine along with amazing Moroccan spices. Usually there is atleast one dry fruit added to a tagine dish. Moroccon dish is not complete without dry fruits like dates, apricots, prunes, etc. In this vegetable tagine I have added prunes.

Vegetable Tagine with Prunes_3

Vegetable Tagine a mix of root vegetables cooked slowly in a tagine along with spices.

The special spice mix that goes into this tagine called chermoula paste is the most important ingredient to this dish. The amazing combinations of spice, sweet and sour makes this tagine a perfect dish.

Vegetable Tagine with Prunes_4

Vegetable Tagine a mix of root vegetables cooked slowly in a tagine along with spices.

Ingredients

 

For the tagine

2 large carrots

2 potatoes

2 parsnip

2 leeks

2 red onions

2 tablespoon olive oil

Salt to taste

10 prunes

Few mint leaves for ganish

 

For chermoula paste

2 onions

5 garlic cloves

2 inch ginger

1 tablespoon honey

1 tablespoon cumin powder

1 tablespoon paprika powder

1 tablespoon Kashimiri red chili powder

1 teaspoon turmeric powder

Juice of 2 lemons

5-7 tablespoon olive oil

½ cup coriander leaves

 

Method

  1. To make the chermoula paste add all the ingredients mentions in the list into a blender and blend into smooth paste. Keep aside.
  2. Heat oven to 150 degree centigrade. Grease a baking casserole with olive oil. Chop all vegetables roughly into chunks. Pour the remaining olive oil over the vegetables along with salt and mix well. Transfer the vegetables onto the casserole and place it in the over for about 7 to 10 minutes or until the vegetables or browned. Add the chermoula paste mix well. Add prunes and water, mix and place it back into the oven. Cook for about 45 -55 minutes until all vegetables and spics comes together.
  3. Once done and the desired consistency is reached, remove from oven. Sprinkle mint leaves and serve it with couscous.

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