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.