Turnip, olive and preserved lemon tagine

Name: Turnip, olive and preserved lemon tagine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Ingredients: 2 tsp ground coriander; 2 onions, sliced; 2 tbsp olive oil; 3 garlic cloves, thinly sliced; 1 tsp ground cumin; 2 tsp turmeric; 2 large carrots, halved lengthways and sliced; 200 g/7 oz new potatoes, cut into bite-size cubes; 3 turnips, peeled and cut into bite-size cubes; couscous, to serve; sea salt and freshly ground black pepper; 1 handful of chopped coriander/cilantro leaves; ½ recipe quantity of Cheat’s Preserved Lemons and 2 tbsp lemon juice, or the shop-bought equivalent, flesh discarded and skin finely chopped and 2 tbsp juice from the jar; ½ cinnamon stick; ½ tsp dried chilli/hot pepper flakes; ½ tsp ground ginger; 85 g/3 oz/heaped ¾ cup green olives; 500 ml/17 fl oz/generous 2 cups vegetable stock; 400 g/14 oz can chickpeas, drained

Preparation info

Serves
4

Difficulty
Medium
Ready in
55 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Turnip is a much underrated and underused vegetable, yet its slightly ‘radishy’ flavour and crisp texture lends itself to both raw and cooked dishes. Try grating it into slaws or pickles, combining with celeriac or potato to make an alternative mash, or slow cooking until melt-in-the-mouth tender. Don’t be put off by the long list of ingredients, this tagine is very much a bung-it-all-in-and-let-it-cook type of dish.