Name: Chermoula root vegetable tagine
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: Serves 4
Ingredients: 1 small celeriac, peeled, cut into 4 cm (1½ inch) chunks; 3 tablespoons finely chopped preserved lemon rind; pinch saffron threads, soaked in 1 tablespoon hot water; 4 tablespoons finely chopped coriander (cilantro); 1½ teaspoons ground cumin; 4 tablespoons finely chopped flat-leaf (Italian) parsley; ½ teaspoon chilli flakes; 1 large red onion, coarsely grated; 1 bunch baby beetroot (beets), peeled, any larger ones halved; 2 teaspoons finely grated fresh ginger; ½ teaspoon ground turmeric; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 1 bunch radishes, any larger ones halved; 1 bunch baby carrots, scrubbed, leaving 2 cm (¾ inch) greens on top; 2 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

North African chermoula paste – Often used with meat and fish – adds zesty notes to simply cooked root vegetables in this tagine. Serve with quinoa or couscous for a light but warming supper.