Among other things, food is about sharing. But there are some dishes that we intuitively see as warm and convivial, and that one would not eat alone. Theses dishes call for good company and for a special time to be shared with others. Tagine is one of those…
The way it is cooked itself – slowly stewed – requires time and patience and makes of it the perfect meal that we take time to prepare and share with family or friends. A food made with love and with the beautiful intention to make others happy. And this is exactly the type of food we need in winter, the season during which our bodies and souls call for comfort…
Today, this is an icon of Moroccan cuisine that we chose to revisit: the famous olives and preserved lemon tagine. Whereas it is traditionally made of chicken, here we chose to prepare it only with seasonal vegetables: sweet potatoes and carrots bring sweetness and smooth texture, fennel brings a anise and bitter twist. Slowly stewed with a mix of spices, preserved lemon and olives: this meal is a must for your winter cozy evenings!
Nowadays, to save time, people often cook tagines in pressure cookers. Even if this cooking method respects the nutrients of food, we recommend that you prepare this meal the traditional way, letting the spices and seasonings exhale their flavors. Your whole kitchen will smell delicious!
With no doubt, this vegetable tagine, both healthy and savory, will make you travel…
Winter Vegetable Tagine with Olives and Presevred Lemon
2 fennels, sliced in length in 4 pieces
3 carrots, quartered « couscous style »
1 sweet potato, quartered
1 onion, diced
3 garlic cloves, diced
3 tbsp olive oil
½ tsp ginger powder
½ tsp turmeric
½ tsp pepper
½ tsp coriander, powdered
20 olives, red or green
1 quarter of preserved lemon, diced
3 fresh cilantro stems
Pour all vegetables in a casserole. Add olive oil, garlic, spices. Brown the vegetables for a few minutes, stirring occasionally with a wood spoon.
Add the fresh cilantro. Gradually, pour 1 cup of lukewarm water. Adjust the amount of water if necessary. Cook for 30 minutes over low heat, covered.
Add the lemon and the olives and let cook for 5 more minutes, uncovered.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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