Vegetable Tagine
This flavorful tagine recipe is a feast for the senses. With a delightful combination of vegetables, chickpeas, and raisins, all simmered in a spiced tomato and herb braising sauce, this dish is a celebration of Moroccan-inspired flavors. The vegetables are tender and infused with the aromatic sauce, making each bite a truly satisfying experience. Garnished with colorful raw vegetable slices, fennel fronds, and preserved lemon, this tagine is as visually appealing as it is delicious. Perfect for a cozy dinner gathering, this tagine is sure to impress your guests with its exotic flavors and inviting aroma.
— Constant Cookbook
Ingredients
- 4 1/2 cups Mourad’s spiced tomato and herb braising sauce
- Cipollini onions, 1 inch in diameter
- Yukon Gold potatoes, cut into 1 1/2-inch pieces
- Baby carrots, 1 1/2 inches long, or large carrots, peeled and cut
- into 1 1/2-inch pieces
- Cauliflower, cut into 1-inch florets
- Turnips, cut into wedges
- Fennel bulbs, cut into wedges
- 1/2 cup cooked chickpeas (optional)
- 1/4 cup raisins (optional)
- Paper-thin slices of raw vegetables used in tagine for garnish
- Fennel fronds for garnish
- 1 preserved lemon, pulp removed, rind thinly sliced
- Crunchy sea salt for sprinkling
Instructions
- In a saucepan over medium heat, simmer the braising sauce, stirring often to prevent scorching, until reduced by one-fourth, 25 to 30 minutes. Remove from the heat.
- Position a rack in the bottom of an oven; remove the other racks. Preheat the oven to 325°F.
- Layer the vegetables in the tagine, starting with the cipollini onions and placing larger vegetables toward the bottom, where there is more heat. Add the chickpeas and raisins in the middle. As you layer, shape the vegetables into a mound, making sure the lid will fit securely without touching the vegetables. End with the smallest vegetable pieces.
- Pour the braising sauce over the vegetables. Put the tagine on a heat diffuser over medium-high heat and bring to a simmer. Place the tagine on a baking sheet, cover with the lid and transfer to the oven. Cook until the vegetables are tender, about 1 hour. Remove the lid. Garnish the tagine with raw vegetable slices, fennel fronds and preserved lemon. Sprinkle with sea salt. Serves 6.
- Adapted from <i>Mourad: New Moroccan</i>, by Mourad Lahlou (Artisan, 2011).
Yield
Serves 6.
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