I declare myself an absolute fan of Le Creuset tagine . And even more so when you can prepare such good recipes with this vegetable tagine that I bring you today. This dish resurrects the soul and takes away the sense! Don't let the amount of spices I've used put you off, because the combination is absolutely delicious and irresistible.
The tagine is a Moroccan kitchen utensil, traditionally made of clay, which is used for long cooking over very low heat. The conical lid collects all the juices and returns them to the stew by condensation, thus ensuring a juicy dish full of flavour.
Le Creuset has been able to perfectly version this utensil, changing the clay for cast iron and ceramics. Which makes this tagine suitable for all heat sources (gas, ceramic hob and induction). In addition, you can use it without the lid to prepare any dish you can think of and you can even put the base in the oven and use it as if it were a pastry mold.
- 2 Figueres onions
- 2 plum tomatoes
- 2 carrots
- 1 zucchini
- 1 parsnip
- ½ eggplant
- 1 potato
- ¼ cabbage
- 1 lemon
- 150g couscous
- 1 teaspoon of turmeric
- 1 teaspoon cumin
- 1 teaspoon of sweet Vera paprika
- 1 teaspoon black pepper
- 1 piece of ginger
- 1 clove
- 1 clove garlic
- A few bits of saffron
- a few leaves of parsley
- a few coriander leaves
- Olive oil
- Chop the onions and fry them in the tagine with a splash of olive oil for 15 minutes. The cooking must be done over a very low heat and with the tagine covered.
- With the tip of a knife , make a cross in the skin of the tomatoes and blanch them for a few seconds. Peel them and cut them into small pieces. Add them to the tagine, cover it and let it cook for 10 minutes.
- Toast the saffron in a pan and put it in a bowl . Add the juice of half a lemon, the turmeric, the cumin, the chopped cloves, the sweet paprika, 8 turns of black pepper, a piece of ginger, the chopped garlic, some parsley leaves and some coriander leaves, all finely chopped. Add a splash of olive oil and 200 g of water.
- Cut the aubergine into 4 longitudinal parts. Peel the carrots and cut them into 2 longitudinal parts. Peel the potato and cut it into 4 pieces. Peel the parsnip and cut it into 4 longitudinal parts. Cut the cabbage into 2 parts.
- Put all the vegetables in the tagine. You have to place the vegetables in the form of a tipi (the tent of the native Americans) and cover it with half of the water with the mixture of spices that you have prepared. Add salt to your liking. Cover and cook over low heat for about 20 minutes.
- Hydrate the couscous with 150 g of water. When the couscous has absorbed the water, remove it with the help of a spatula. Add the couscous to the tagine and add a pinch of salt and the rest of the spiced water left over from before. Place half a lemon cut into slices on top. Cover it and let it cook for 5 minutes.
Lo he preparado para estrenar mi tajine Emile Henry y ha quedado delicioso, lo único es que he tenido que aumentar un poco el tiempo de cocción. Repetiré seguro!
Descubrí tu blog hace tiempo y ya he probado la receta del pollo asado en cocotte y la verdad es que salió riquisima.
Al ver esta receta me he animado a probarla, pero no tengo tajine. Aunque por la descripción de lo que hace el tajine, es lo mismo que una cocotte no? fuego lento, concentra los jugos y vuelven a caer dando sabor a los alimentos no?
En mi caso mi cocotte es de staub que tiene unos puntitos en la tapa, que además es plana, para conseguir este efecto.
Se podría hacer lo mismo en una cocotte que en un tajine?