A slow simmered vegetable tagine with apricots and rosemary! Serve this vegetarian dish as a side or over couscous or rice for a complete meal. Vegan and gluten-free.
Fall has me going root vegetable crazy! Rutabaga, beets, parsnips, carrots, turnips, taters… I’ve been stocking up on all the root veggies lately.
Why Use Root Vegetables for Tagine?
Well, first and foremost most root vegetables are in season right now, but they’re also delicious and great source of complex carbs — full of antioxidants, fiber, essential vitamins and minerals. They also have a bit of sugar so they’re great for curbing a sweet-tooth craving. And according to ayurveda, root vegetables have a grounding energetic property so when we eat them we feel balanced, connected and less spacey.
So many reasons to load up on all the root vegetables this fall and winter!
I love roasted root vegetables! Roasting caramelizes their natural sugar and makes the exterior crisp while allowing the interior to become tender.
That said, I’m always looking for new ways to cook veggies and the preparation method I’m sharing today is a new one for me. It involves quickly braising the root vegetables on the stove-top, adding liquid and allowing them to bake until tender in a Dutch oven. This type of preparation is often called a tagine or tajine. I’ve ordered a tagine out at restaurants (specially Cafe Mogador in Brooklyn which makes an awesome tagine) but I’ve never made one at home… until this dish.
As I mentioned, you’ll need a Dutch oven that can go from the stove-top to the oven for this…