Tagine of Yams, Carrots and Prunes |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Succulent and syrupy just the thing to banish winter blues and transport you to the Moroccan shouks. Provides two of your five a day. Ingredients:
3 tablespoons olive oil |
1 tablespoon butter |
25 -30 white pearl onions, blanched and peeled |
900 g sweet potatoes, peeled and chunked |
3 carrots, peeled and chunked |
150 g ready to eat prunes |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
2 teaspoons clear honey |
450 ml vegetable stock |
1/4 cup chopped fresh coriander |
1/4 cup chopped fresh mint |
Directions:
1. Heat oven to 200C / 400°F.
2. Place olive oil and butter in a frying pan ar top safe casserole dish and heat.
3. Cook onions for 5 minutes, remove half and set aside.
4. Add potatoes and carrots, cook until lightly browned.
5. Add prunes, cinnamon, ginger and honey. add stock and season if desired.
6. Transfer to a lidded casserole dish (if not already using one). Cover and cook for 45 minutes.
7. Stir in reserved onions and cook for a further 10 minutes.
8. Stir through fresh herbs and serve with lots of cous cous or crusty bread.
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