Honeyed carrot and new potato tagine
This rich and tasty tagine will be enjoyed by everyone
2 large onions, cut into eights
1 garlic glove crushed
1 tbsp olive oil
300gm small new potatoes washed, larger ones cut in half
200gm carrots, peeled and cut into large chucks
75gm pitted prunes
250ml vegetable stock
1/2 tsp ground cinnamon
1/2 tsp cumin seeds
1/4 tsp ground ginger
Salt and pepper to taste
Toasted slivered almonds to serve
1. Heat the oven to 200oc. In a frying pan melt the butter and olive oil and fry the onions until soft and brown. Transfer these to a tagine or casserole dish.
2. In the same frying pan add the potatoes, carrots and garlic, a little more oil if needed and gently fry to lightly brown. Add these to the tagine along with all the other ingredients and stir well.
3. Cover with a lid and cook in the oven for about 45 minutes until the vegetables are tender and the sauce has a syrupy consistency.
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