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Moroccan Vegetable Tagine: A Traditional North African Stew Recipe

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Ingredients

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	2 preserved lemons, in water (can be made ahead of time or purchased)
	1 teaspoon olive oil
	2 1/3 cups yellow onions, finely chopped
	2 cups vegetable broth, boiling
	1 cup hot water
	1/4 cup lemon juice
	1 teaspoon ras el hanout spice mix
	1/4 teaspoon kosher salt
	1 lb carrot, peeled and chopped into 1 inch pieces
	1/2 lb turnip, peeled and chopped into 1 inch pieces
	1/2 lb yukon gold potato, peeled and cut into 1 1/2 inch chunks
	1/2 lb sweet potato, peeled and cut into 1 1/2 inch chunks
	1 teaspoon ground cinnamon
	1 (9 ounce) package frozen artichoke hearts, thawed

Nutritional information

158.1

Calories

11 g

Calories From Fat

1.3 g

Total Fat

0.2 g

Saturated Fat

0 mg

Cholesterol

220.6 mg

Sodium

35.1 g

Carbs

7.6 g

Dietary Fiber

9.8 g

Sugars

4.2 g

Protein

345g

Serving Size

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Moroccan Vegetable Tagine: A Traditional North African Stew Recipe

Name: Moroccan Vegetable Tagine: A Traditional North African Stew Recipe
Prep time: 20 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: : 2; : 1; : 2 1/3; : 2; : 1; : 1/4; : 1; : 1/4; : 1; : 1/2; : 1/2; : 1/2; : 1; : 1

Features:

Cuisine:

American

this is a tajine

90 min
Serves 6
Easy

Ingredients

2
1
2 1/3
2
1
1/4
1
1/4
1
1/2
1/2
1/2
1
1

Directions

Tajine Bil Khodar (Vegetable Tagine), This delightful recipe is from Restaurant Al-Fassia in Marrakesh, Morocco and is one of the vegetarian dishes featured on the menu , this is a tajine, this is not the way to cook a tajine and tajine is not mixed whit rice you eat it whit a bred from a tajin pot that s a merely a soup that you have a make

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Steps

1 Done	Take One of the Preserved Lemons and Dice It Into 1/4 Inch Pieces and Set Aside. Slice the Remaining Preserved Lemon Into Thin Slices and Set Aside.
2 Done	Heat Olive Oil in a Large Dutch Oven or Moroccan Tagine Over Medium Heat. Add Onions to Pan and Saut 5 Minutes or Until Translucent. Add Vegetable Broth, Hot Water, Lemon Juice and Next 7 Ingredients (through Cinnamon) and Bring to a Boil.
3 Done	Cover, Reduce Heat, and Simmer 30 Minutes or Until Vegetables Are Tender. Add Diced Lemon and Artichokes to Pan and Simmer 5 Minutes. Garnish With Lemon Slices. Serve the Tagine Over Quick-Cooking Couscous.