Market Recipe: Root Vegetable Tagine

Root Vegetable Tagine
By Market Chef Monique Santua of Gastromonique

4 garlic cloves, thinly sliced
1 2” piece of ginger, peeled and grated
2 tbs berber seasoning, store bought or homemade (recipe below)
2 bay leaves
2 tbs tomato paste
1/4 c golden raisins
1 bunch green onions (white parts only)
1 tbs lemon preserves from Kala’s Cuisine
2 rutabagas in 1” chunks
1 bunch turnips in 1/2” chunks
Pomegranate seeds or mint for garnish

Berber Spice Blend
2 tsp cumin
2 tsp cinnamon
1 tsp red pepper flakes
1 tsp turmeric
1 tsp fenugreek seeds
1/2 tsp cardamom

Heat oil in a dutch oven or heavy bottom pot over medium heat. Add onions and sauté until softened. Add ginger, garlic bay leaves and raisins. Stir occasionally until softened, 2-3 minutes. Add tomato paste, cumin, cinnamon, red pepper flakes, turmeric, and cardamom. Stir to combine and cook for 2 minutes.

Add root vegetables and stir to coat vegetables in seasoning. Add 4 cups water and bring to a boil then cover and let simmer for 20-30 minutes until vegetables are fork tender. Add lemon preserve

Garnish with pomegranate seeds or mint.

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