Honeyed carrot and new potato tagine
This rich and tasty
tagine will be enjoyed by everyone
2 large onions, cut into eights
1 garlic glove crushed
10gm butter
1 tbsp olive oil
300gm small new potatoes washed, larger ones cut in half
200gm carrots, peeled and cut into large chucks
75gm pitted prunes
250ml vegetable stock
3tbsp honey
1/2 tsp ground cinnamon
pinch saffron
1/2 tsp cumin seeds
1/4 tsp ground ginger
Salt and pepper to taste
Toasted slivered almonds to serve
1 garlic glove crushed
10gm butter
1 tbsp olive oil
300gm small new potatoes washed, larger ones cut in half
200gm carrots, peeled and cut into large chucks
75gm pitted prunes
250ml vegetable stock
3tbsp honey
1/2 tsp ground cinnamon
pinch saffron
1/2 tsp cumin seeds
1/4 tsp ground ginger
Salt and pepper to taste
Toasted slivered almonds to serve
1. Heat the oven to
200oc. In a frying pan melt the butter and olive oil and fry the onions until
soft and brown. Transfer these to a tagine or casserole dish.
2. In the same
frying pan add the potatoes, carrots and garlic, a little more oil if needed
and gently fry to lightly brown. Add these to the tagine along with all the
other ingredients and stir well.
3. Cover with a lid
and cook in the oven for about 45 minutes until the vegetables are tender and
the sauce has a syrupy consistency.
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