Carrots and Parsnips Tagine

86%

Servings

3

Prep

25 min

Cook

1 hr 40 min

Vote

Like 18

Ingredients

  • 1 ‏Red onion, chopped (Chermoula)
  • 2 ‏Garlic cloves, chopped (Chermoula)
  • 1 tsp ‏Ginger, grated (Chermoula)
  • 2 tbsp ‏Lemon juice (Chermoula)
  • 2 tbsp ‏Olive oil (Chermoula)
  • 1 tsp ‏Honey (Chermoula)
  • 1 tsp ‏Cumin (Chermoula)
  • 1 tsp ‏Paprika (Chermoula)
  • 1 tsp ‏Turmeric (Chermoula)
  • 1 tsp ‏Chilli powder (Chermoula)
  • 1/4 cup ‏Coriander, chopped (Chermoula)
  • 2 tsp ‏Olive oil (Tagine)
  • 1 ‏Large carrot, diced (Tagine)
  • 1 ‏Large parsnip, diced (Tagine)
  • 1 ‏Large onion, diced (Tagine)
  • 1 ‏Large potato, diced (Tagine)
  • 2 ‏Leeks, trimmed and diced (Tagine)
  • 6 ‏Prunes (Tagine)
  • 1 sprig ‏Mint (Tagine)
  1. Make the chermoula first by mixing the ingredients in a food processor till it becomes a paste.
  2. Preheat oven to 400°F and place vegetables inside placed in casserole to brown for 7 minutes.
  3. Add in your chermoula into the casserole and also add in the prunes.
  4. Pour in 1 cup of water and cover to cook for 45 minutes.
  5. Reduce heat of oven by half and add another 45 minutes.
  6. Garnish with mint and serve.

 

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