Root Vegetable Tagine
Author: 
Serves: 12 servings
 
Ingredients
  • 2 yams or sweet potatoes, medium dice
  • 2 Tbs butter or olive oil, divided
  • ½ tsp smoked paprika, divided
  • sea salt
  • 1 Tbs Ras el Hanout
  • ½ Tbs ground ginger
  • ¼ tsp ground black pepper
  • ⅛ tsp cayenne pepper
  • 1 pinch saffron strands, diluted in water, wine, or broth
  • 1 onion, diced
  • 2 cinnamon sticks
  • 2 carrots, sliced on a bias in ¼-inch slices
  • 2 cloves garlic, thinly sliced
  • 2 cups vegetable stock, divided, more if needed
  • 1 lb green beans, trimmed and cut into thirds
  • 2 cups cauliflower florets
  • 1 cup peas, fresh or frozen
  • ½ diced tomatoes, with juice
  • ½ cup dried Turkish apricots, diced
  • ¼ cup cilantro, chopped
  • 2 tsp lemon juice
  • ½ cup toasted pistachios, roughly chopped
Instructions
  1. Preheat oven to 375ºF.
  2. Combine yams, 1 Tbs fat, ¼ tsp of the paprika, and a pinch of salt. Place in a single layer on a parchment-lined baking sheet and roast for 25–30 min. until tender.
  3. Combine Ras el Hanout, ginger, black pepper, remaining ¼ tsp paprika, cayenne, and a large pinch of saffron diluted in liquid. Reserve.
  4. Heat a large sauté pan over medium heat and melt remaining 1 Tbs of fat. Add onion, spice blend, cinnamon sticks, and a pinch of salt. Cook until soft, stirring for approximately 5 minutes. Add carrots and sauté another 5 minutes. Add garlic and sauté another minute.
  5. Deglaze with ¼ cup of the stock.
  6. Add green beans, cauliflower, peas, tomatoes, apricots, and 1¾ cup stock. Bring to a boil and then reduce to a simmer for 10–15 minutes or until vegetables are tender. Add roasted yams and simmer 2 minutes. Remove cinnamon sticks.
  7. Optional: prepare 2 cups couscous as indicated and drizzle with olive oil.
  8. Before serving, add cilantro and lemon juice and stir to combine. Season to taste and garnish with pistachios.
Notes
Allergens:
nightshades
tree nuts
gluten
Recipe by Bauman College at https://www.baumancollege.org/root-vegetable-tagine/