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 senses! Don't let the amount of spices I 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, very slow cooking. The conical lid collects all the juices and returns them through condensation to the stew, ensuring a juicy dish full of flavor.

Le Creuset has been able to perfectly version this utensil, changing the clay for cast iron and ceramic. Which makes this tagine suitable for all heat sources (gas, ceramic 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.

Le Creuset Tajine


  • 2 Figueres onions
  • 2 pear tomatoes
  • 2 carrots
  • 1 zucchini
  • 1 parsnip
  • ½ eggplant
  • 1 potato
  • ¼ cabbage
  • 1 lemon
  • 150 g couscous
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon sweet La Vera paprika
  • 1 teaspoon black pepper
  • 1 piece of ginger
  • 1 clove
  • 1 clove garlic
  • A few blades of saffron
  • Some parsley leaves
  • Some coriander leaves
  • Salt
  • Olive oil


  1. Chop the onions and sauté them in the tagine with a splash of olive oil for 15 minutes. Cooking should be done over very low heat and with the tagine covered.
  2. 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 and let cook for 10 minutes.
  3. Toast the saffron in apan and put it in abowl . Add the juice of half a lemon, turmeric, cumin, chopped cloves, sweet paprika, 8 turns of black pepper, a piece of ginger, chopped garlic, some parsley leaves and some coriander leaves, all finely chopped. We add a splash of olive oil and 200 g of water.
  4. Cut the eggplant 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.
  5. Put all the vegetables in the tagine. You have to place the vegetables in the shape of a tipi (the Native American tent) and cover it with half of the water with the spice mixture that you have prepared. Add salt to your taste. Cover it and let it cook over low heat for about 20 minutes.
  6. Hydrate the couscous with 150 g of water. When the couscous has absorbed the water, stir 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.

Le Creuset Tajine

Recipe author: Miguel Ángel de Pimientos Verdes


Isabel said:

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!

cristina said:

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?

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