Tajine Bil Khodar (Vegetable Tagine) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This delightful recipe is from Restaurant Al-Fassia in Marrakesh, Morocco and is one of the vegetarian dishes featured on the menu. Ingredients:
2 preserved lemons, in water (can be made ahead of time or purchased) |
1 teaspoon olive oil |
2 1/3 cups yellow onions, finely chopped |
2 cups vegetable broth, boiling |
1 cup hot water |
1/4 cup lemon juice |
1 teaspoon ras el hanout spice mix |
1/4 teaspoon kosher salt |
1 lb carrot, peeled and chopped into 1 inch pieces |
1/2 lb turnip, peeled and chopped into 1 inch pieces |
1/2 lb yukon gold potato, peeled and cut into 1 1/2 inch chunks |
1/2 lb sweet potato, peeled and cut into 1 1/2 inch chunks |
1 teaspoon ground cinnamon |
1 (9 ounce) package frozen artichoke hearts, thawed |
Directions:
1. Take one of the preserved lemons and dice it into 1/4 inch pieces and set aside. Slice the remaining preserved lemon into thin slices and set aside.
2. Heat olive oil in a large Dutch oven or Moroccan tagine over medium heat. Add onions to pan and sauté 5 minutes or until translucent. Add vegetable broth, hot water, lemon juice and next 7 ingredients (through cinnamon) and bring to a boil.
3. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan and simmer 5 minutes. Garnish with lemon slices. Serve the tagine over quick-cooking couscous.
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