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Vegetable Tagine    Veg  HT  MC  Moroccan 50mins


Serves 4    Hot   Vegetarian  Vegan  Eggless Tajine Main Course Vegetables Gluten Wheat Dairy free  Eggless  Morocco  North African  Africa



1 tbsp Olive Oil 

1 Onion,  sliced 

3 Carrots, cut into 2.5cm/1 inch chunks 

2 Turnips, quartered 

450g/1lb New Potatoes

240ml/8fl.oz. Fresh Vegetable Stock 

2 tbsp freshly chopped Parsley 

1 tbsp Freshly chopped Coriander 

90ml/3fl.oz. Water 

1 teasp Paprika 

1 tbsp Lemon juice 

The grated zest of 1/2 lemon 

200g/7oz Green Olives, washed and drained 

Salt and Black Pepper 




1. Heat the oil in a large heavy saucepan over medium heat until hot. Add the onion and cook for 5 minutes, stirring from time to time until golden.


2. Add the carrots, turnips, potatoes, and stock, bring to the boil then reduce the heat, cover and continue to cook, stirring occasionally, for 15 minutes until turnips are fairly tender.


3. Meanwhile, place the parsley, cilantro, lemon juice, paprika, and water in a blender or food processor,  and process until fairly smooth.


4. Add the herb mixture to vegetables in in pan together with the  lemon zest and olives. Cover and cook for a further 20 minutes until the vegetables are tender,  stirring from time to time. 


5. Season with salt and pepper. Serve hot over cooked rice or Couscous.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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