Chermoula root vegetable tagine

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

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.

Ingredients

1 small celeriac, peeled, cut into 4 cm (1½ inch) chunks
1 bunch radishes, any larger ones halved
1 bu

Main course
Supper
North Africa
Gluten-free
Vegan

Method

For the chermoula, place all the ingredients and 80 ml (2½ fl oz/¼ cup) of water in the slow cooker. Mix well t