Post by Loupy on Mar 24, 2014 12:16:08 GMT -7
Root Vegetable Tagine with Kale
From: Phoebe @ feedmephoebe.com/
I hope those of you still battling the winter blues enjoy this root vegetable tagine. It’s one of those super healthy and comforting dishes that I love to feed friends alongside a big bowl of quinoa.
Prep Time: 10 minutes
Total Time: 45 minutes
Serving Size: 6-8
Ingredients
2 tablespoons olive or coconut oil
1 large sweet onion, diced
1 medium parsnip, peeled and diced
2 large cloves garlic
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon sea salt
¼ teaspoon cayenne pepper
3 tablespoons tomato paste
2 medium sweet potatoes, peeled and diced
2 medium purple potatoes (or sub regular Yukon gold), peeled and diced
2 bunches baby carrots, peeled (or sub 2 medium diced carrots) 1 quart vegetable stock
2 cups roughly chopped kale leaves
2 tablespoons lemon juice
¼ cup cilantro leaves, roughly chopped
Pepitas or toasted slivered almonds, for serving (optional)
Instructions
In a large stock pot or Dutch oven, heat the oil.
Sauté the onion over medium-high heat until soft, 5 minutes.
Add the parsnip and cook until beginning to turn golden brown, 3 more minutes.
Stir in the garlic, cumin, ginger, cinnamon, salt, cayenne, and tomato paste.
Cook until very fragrant, 2 minutes.
Fold in the sweet potatoes, purple potatoes, and carrots.
Cover with vegetable stock and bring to a boil.
Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender, about 20 minutes.
Stir in the kale and lemon juice.
Simmer for another 2 minutes, until the leaves are vibrant and slightly wilted.
Garnish with the cilantro and nuts, if using, and serve over quinoa or couscous.
Notes:
You can simplify the ingredient list by only choosing a couple types of root vegetable. Most of the other ingredients are pantry staples, so don't be intimidated!
From: Phoebe @ feedmephoebe.com/
I hope those of you still battling the winter blues enjoy this root vegetable tagine. It’s one of those super healthy and comforting dishes that I love to feed friends alongside a big bowl of quinoa.
Prep Time: 10 minutes
Total Time: 45 minutes
Serving Size: 6-8
Ingredients
2 tablespoons olive or coconut oil
1 large sweet onion, diced
1 medium parsnip, peeled and diced
2 large cloves garlic
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon sea salt
¼ teaspoon cayenne pepper
3 tablespoons tomato paste
2 medium sweet potatoes, peeled and diced
2 medium purple potatoes (or sub regular Yukon gold), peeled and diced
2 bunches baby carrots, peeled (or sub 2 medium diced carrots) 1 quart vegetable stock
2 cups roughly chopped kale leaves
2 tablespoons lemon juice
¼ cup cilantro leaves, roughly chopped
Pepitas or toasted slivered almonds, for serving (optional)
Instructions
In a large stock pot or Dutch oven, heat the oil.
Sauté the onion over medium-high heat until soft, 5 minutes.
Add the parsnip and cook until beginning to turn golden brown, 3 more minutes.
Stir in the garlic, cumin, ginger, cinnamon, salt, cayenne, and tomato paste.
Cook until very fragrant, 2 minutes.
Fold in the sweet potatoes, purple potatoes, and carrots.
Cover with vegetable stock and bring to a boil.
Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender, about 20 minutes.
Stir in the kale and lemon juice.
Simmer for another 2 minutes, until the leaves are vibrant and slightly wilted.
Garnish with the cilantro and nuts, if using, and serve over quinoa or couscous.
Notes:
You can simplify the ingredient list by only choosing a couple types of root vegetable. Most of the other ingredients are pantry staples, so don't be intimidated!
