Root Vegetable Tagine

I don’t own a tagine, the Moroccan baking dish from which this recipe gets its name, but I love tagines, the saucy dishes that are cooked in these unique crockery pots.  For this recipe, my trusty antique Dutch oven worked like a charm.  I believe any large, lidded casserole dish would be fine to use as well.


3 c. carrots, peeled and cut into 1/2″ thick rounds

2 c. parsnips, peeled and cut into 1/2″ thick rounds

4 c. potatoes, peeled, large dice

3 c. yellow onion, wedged into bite-sized pieces

1 c. fresh parsley, minced

1/2 c. raisins

2 cloves garlic, minced

1 tsp. cumin

2 tsp. salt

1 T cinnamon, ground

1 tsp. smoked paprika

2 bay leaves

1 T lemon zest in large strands

2 T extra virgin olive oil

28 oz. tomato puree


Heat oven to 350 degrees.

Place all ingredients in a tagine, large covered Dutch oven, or covered casserole.

Braise for 2 hours in the oven.


I haven’t tried this in a slow cooker, but for those of you who adore using them, I suppose you could follow the cooking directions for a beef stew and see how it turns out. 

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