Golden Vegetable Tagine
Photo: Alan Richardson

Serves 6 to 8


  • 2 Tbsp. olive oil
  • 2 medium onions, chopped
  • 6 medium carrots, peeled and quartered
  • 1 pound rutabaga, peeled and cut into 1-inch chunks
  • 2 cups 1-inch chunks peeled butternut squash
  • 12 dried apricots, halved
  • 1 Tbsp. freshly grated ginger
  • Salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper
  • 2 cups chicken or vegetable broth
  • 1/2 cup chopped fresh cilantro, mint, or flat-leaf parsley


Heat the oil in a medium skillet. Add the onions and cook, stirring occasionally, until they are tender, about 10 minutes.

Scrape the onions into a large slow cooker. Add 1 teaspoon salt and the remaining ingredients, except the herbs, and toss well. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender.

Taste for seasonings. Sprinkle with the herbs and serve hot.

Excerpted from The Mediterranean Slow Cooker, © 2013 by Michele Scicolone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

More Slow-Cooker Recipes