Vegetable Tagine –Anna Olson

By rdgplus3

Makes 4 entree sized servings or 8 side dish servings. Note: Pomegranate molasses can be purchased at middle Eastern or specialty grocery stores. It has a fruity sweet flavour that adds a nice dimension to this dish, although traditional fancy molasses works just as well.
Preparation time: 15 minutes
Cooking time: 40 minutes
Yield: 4

Ingredients

• 3 tablespoons olive oil
• 1 1/2 cups diced onion, cut into 1-inch pieces
• 2 cups peeled and diced sweet potato, cut into 1-inch pieces
• 1 cup diced carrots, cut into 1-inch pieces
• 1 cup diced parsnips, cut into 1-inch pieces
• 1 cup diced celery root, cut into 1-inch pieces
• 3 cloves garlic, minced
• 2 tablespoons finely grated fresh ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 3/4 teaspoon ground cinnamon
• 3 cups vegetable stock
• or 3 cups water
• 3 tablespoons pomegranate molasses
• or 3 tablespoons fancy molasses
• 1 1/2 cups cauliflower florets
• 1 1/2 cups diced eggplant, cut into 1-inch pieces
• 1 x19 ounce can chick peas, drained and rinsed
• 3/4 cup raisins
• 1/2 cup chopped dried apricots
• salt & pepper
• 1/2 cup lightly toasted sliced almonds

Preparation

Step 1

1. Heat oil in a large saucepot over medium heat. Add onion, sweet potato, carrots, parsnips and celery root and sauté until onions are translucent, about 5 minutes. Add garlic, ginger, and spices and sauté 2 minutes.
2. Add stock (or water) and molasses and bring up to a simmer. Add cauliflower, eggplant, chick peas, raisins and apricots and simmer until all vegetables are tender and most liquid has absorbed (but tagine is still moist) about 20 minutes. Season to taste and serve garnished with toasted almonds.