Root Vegetable Tagine

So you are probably asking yourself, what is a Tagine?  According to Wikipedia (which seems to be the place to go for definitions these days), "A tajine or tagine is a Moroccan dish, which is named after the special pot in which it is cooked."

 

I found this recipe in a Weight Watcher slow cooker cookbook and I love it.  I’ve made it so many times that the book opens right up to this page.  It is a healthy and easy vegetarian recipe that goes in the crockpot.  And as you know (or will soon learn), I love my crockpot!

 

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Begin by slicing the onion.  Add to pot with oil and garlic.

 

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Take the pot off the heat and stir in the spices.  They really make the flavor of this dish!  Place onion mixture in crock pot.

 

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Add chopped vegetables and prunes on top of onions.

 

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Stir low sodium vegetable broth with honey.  I used 4 cups of broth since that is what comes in the container.  Pour broth mixture into crock pot and stir.  I set my crock pot for the 8 hour setting and off I went to my 90 minute deep tissue massage!

 

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When I returned, the house smelled wonderful and I had a fabulous dinner waiting for me.  I serve this dish over couscous and sometimes add the almonds.  The recipe is meant to be divided in half and can be frozen up to 2 months.  This dinner reheats easily for leftovers, and I will look forward to my dinner when I get home from work this week.

 

Now…just wait until you see what I try with my leftover parsnips!

 

 

Root Vegetable Tagine

 

Ingredients

2 teaspoons canola oil

1 onion, sliced

2 garlic cloves, chopped

1 teaspoon cinnamon

½ teaspoon ground cumin

½ teaspoon ground ginger

2 sweet potatoes, peeled and cut into 1-inch chunks

2 carrots, sliced ½ inch thick

1 parsnip, peeled and cut into 1-inch chunks

½ cup pitted dried plums

3 cups vegetable broth (I used 4 cups)

1 tablespoon honey

¾ cup whole wheat couscous

¼ cup sliced almonds, toasted

 

Directions

 

-Heat oil in medium nonstick skillet over medium-high heat.  Add onion and garlic; cook, stirring occasionally, until onion is softened, 5-6 minutes.  Remove skillet from heat; stir in cinnamon, cumin, and ginger.  Transfer onion mixture to 5-6 quart slow cooker.  Add potatoes, carrots, tomatoes, parsnip, and dried plums.  Combine broth and honey in a large bowl; stir into vegetable mixture.  Cover and cook until vegetables are fork-tender, 3-4 hours on low or 6-8 hours on high.

-About 15 minutes before cooking time is up, cook couscous according to package directions, omitting salt if desired.  Cover with almonds before serving.

3 thoughts on “Root Vegetable Tagine

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