vegetable tagine

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 revives the soul and takes your breath away! Don't be put off by the amount of spices I've used, because the combination is absolutely delicious and irresistible.

The tagine is a Moroccan cooking utensil, traditionally made of clay, used for long, slow cooking times. The conical lid collects all the juices and returns them to the stew through condensation, ensuring a juicy and flavourful dish.

Le Creuset has managed to perfectly adapt this utensil, replacing clay with cast iron and ceramic. This 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 baking mould.

Le Creuset Tagine

Ingredients

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

Elaboration

1. Chop the onions and fry them in the tagine with a dash of olive oil for 15 minutes. Cook over a very low heat and with the tagine covered.
2. Using the tip of a knife , make a cross in the skin of the tomatoes and blanch them for a few seconds. Peel and cut them into small pieces. Add them to the tagine, cover and cook for 10 minutes.
3. Toast the saffron in a frying 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 dash of olive oil and 200 g of water.
4. Cut the eggplant into 4 lengthwise pieces. Peel the carrots and cut them into 2 lengthwise pieces. Peel the potato and cut it into 4 pieces. Peel the parsnip and cut it into 4 lengthwise pieces. Cut the cabbage into 2 pieces.
5. Place all the vegetables in the tagine. Arrange the vegetables in the shape of a tipi (the Native American tent) and cover it with half of the water and the spice mix you have prepared. Add salt to taste. Cover and simmer for about 20 minutes.
6. Hydrate the couscous with 150 g of water. When the couscous has absorbed the water, stir it with a spatula. Add the couscous to the tagine and add a pinch of salt and the remaining spiced water from before. Place half a lemon cut into slices on top. Cover and let it cook for 5 minutes.

Le Creuset Tagine