Vegetable and Prune Tagine (6)

Vegetable and Prune Tagine (6)
Print Recipe
Vegetable and Prune Tagine (6)
Print Recipe
  1. Heat the olive oil in a large saucepan over a medium heat. Add the onions, cover the pan and cook for about 15 minutes until they are soft and translucent, stirring from time to time.
  2. Add the garlic, stock, turmeric, ginger, saffron and salt. Bring to the boil over a high heat then recover the pan reduce the heat to low and simmer gently for 30 minutes to allow the spices to release their flavour.
  3. Add the turnips to the pan and return to the boil, then recover, reduce heat to medium low and cook for 10 minutes.
  4. Add the potatoes, celeriac and parsnips and stir well. Check there is enough liquid in the pan to just cover the vegetables, adding a little more if needed. Return to the boil over a high heat, then cover and cook over a medium low heat for 20-25 minutes until all the vegetables are cooked through and soft.
  5. Meanwhile, place the prunes in a heatproof bowl and pour over boiling water to cover. Leave to soak for 5 minutes until softened, then drain.
  6. Once the root vegetables are cooked check the seasoning. Remove the pan from the heat and transfer 200 ml of the broth to a small saucepan. Place the pan over a medium heat and add the drained prunes, honey and cinnamon. Simmer, uncovered, for about 15 minutes, stirring occasionally. The sauce should have thickened and reduced by half.
  7. Serve the vegetables warm, topped with the prunes and sauce and garnished with coriander. Accompany with couscous or crusty bread.
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