A slow simmered root vegetable tagine with apricots and rosemary! Serve this vegetarian dish as a side or over rice or quinoa for a complete meal. Vegan and gluten-free.
Fall has me going root vegetable crazy! Rutabaga, beets, parsnips, carrots, turnips, taters… I’ve been stocking up on all the root veggies lately.
Well, first and foremost most root vegetables are in season right now, but they’re also delicious and great source of complex carbs — full of antioxidants, fiber, essential vitamins and minerals. They also have a bit of sugar so they’re great for curbing a sweet-tooth craving. And according to ayurveda, root vegetables have a grounding energetic property so when we eat them we feel balanced, connected and less spacey.
So many reasons to load up on all the root vegetables this fall and winter!
One of my favorite ways to prepare root vegetables is to roast them. It caramelizes their natural sugar and makes the exterior crisp while allowing the interior to become tender.
That said, I’m always looking for new ways to cook veggies and the preparation method I’m sharing today is a new one for me. It involves quickly braising the root vegetables on the stove-top, adding liquid and allowing them to bake until tender in a Dutch oven. This type of preparation is often called a tagine or tajine. I’ve ordered a tagine out at restaurants (specially Cafe Mogador in Brooklyn which makes an awesome tagine) but I’ve never made one at home… until this dish.
As I mentioned, you’ll need a Dutch oven that can go from the stove-top to the oven for this recipe. I used this oval ceramic Dutch oven from Revol’s new line of healthy cookware called REVOLUTION 2. I really like this particular Dutch oven because it cooks evenly and has a natural non-stick finish. Most Dutch ovens are made of cast iron and are super HEAVY, but this one is very light. Another cool feature is the glass lid. It’s awesome for peaking in on your dish without removing the lid and releasing all the steam.
Cooking this tagine in a Dutch oven for just under an hour gives the spices a chance to permeate the root veggies. At the end of the cooking time you’re left with tender veggies in a flavorful slightly sweet broth. You can serve the root vegetable tagine on it’s own as a side or over a whole grain like rice, cous cous or quinoa. If you’re looking for extra protein you can add some chickpeas to the mix or serve the dish with a side of lean protein like grilled salmon or chicken.
Truth be told I ate the root vegetable tagine over quinoa with canned tuna while Isaac added leftover bbq chicken. Sounds kind of strange, but both combos were delicious. I feel like the root veggies pair well with just about anything!
With the dried apricots, root veggies and maple syrup, this dish is a little on the sweet side, which I love. If you want to balance out the flavors a bit you can add a little spice with crushed red pepper or cayenne pepper.
Root Vegetable Tagine with Apricots and Rosemary
- 2 Tablespoons avocado or olive oil
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 cloves garlic, minced
- 1/2 large onion, chopped
- 1 large turnip, peeled and cut into chunks
- 1 large sweet potato, peeled and cut into chunks
- 1 rutabaga, peeled and cut into chunks
- 4 carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 1/4 cup dried apricots
- 1 1/2 cups veggie broth
- 1 navel orange, juiced
- 2 teaspoons maple syrup
- 2 teaspoons + extra for topping fresh rosemary, finely chopped
- sea salt and pepper, to taste
- Preheat the oven to 350° degrees. In a large Dutch oven, heat the oil over medium heat.
- Add the garlic and onion and sauté for 5 minutes. Add cumin, turmeric, salt, cinnamon and nutmeg and heat for 1 minute.
- Increase the heat to medium-high, and add the turnip, sweet potato, rutabaga, carrots and parsnips, sweet potato. Sauté for 8 to 10 minutes. Add the broth, juice from orange, maple syrup and rosemary and bring mixture to a simmer. Cover Dutch oven and transfer to the oven and bake for 45 minutes, until the vegetables are very tender. During the last 10 minutes of cooking, mix in the dried apricots. Remove from oven, taste and season with sea salt, pepper and top with rosemary for serving.
This post is sponsored by Revol, a family owned company that has been making high quality porcelain products in France since 1768.Their products are sold through their website and at retailers like Sur La Table and Williams Sonoma.