|
Sign up for our newsletters!
Terms of Use | Privacy Policy       Subscribe to O, The Oprah Magazine
Vegetable Tagine
Created by Marcus Samuelsson
Serve this with Lemon-Olive Chicken.

Servings: Serves 4–6 (Makes 12 cups)
Ingredients
  • 2 parsnips , peeled and cut into 1-inch chunks
  • 2 baking potatoes , peeled and cut into 1-inch cubes
  • 2 beets , peeled and cut into 1-inch cubes
  • 1/2 cup olive oil
  • 2 eggplants (skin on), cut into 2-inch cubes
  • 1 medium Spanish onion , cut into 1-inch chunks
  • 4 cloves garlic , minced
  • 1/2 cup green olives , halved and pitted
  • 2 jalapeno chilies , seeds and ribs removed, finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 cups vegetable stock or broth
  • 1/2 teaspoon salt , plus more to taste
  • 2 tablespoons chopped parsley
  • 1/2 cup raisins
Directions
Combine parsnips, potatoes and beets in a Dutch oven or other large pot, cover with water and bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Drain and set aside.

Heat olive oil in a large, deep sauté pan over medium-high heat. Add eggplant, onion, garlic, olives and jalapeños; reduce heat to medium and sauté until eggplant is tender, about 10 minutes.

Stir in turmeric, cumin, stock, potatoes, parsnips, beets and salt; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes.

Remove from heat. Stir in parsley and raisins; season to taste before serving.
From the September 2006 issue of O, The Oprah Magazine
Loading...
Advertisement
Advertisement
Advertisement
IN THE CURRENT ISSUE
Grow your life! Get an exclusive look at Oprah's new farm, uncover 28 fresh ideas for happier living, and learn Bob Greene's top secret to eating smarter. Plus, find out how you can win a trip to Hawaii to have lunch with Oprah!
see all new stories