New vegetable tajine
For 4 persons
Preparation time : 20 min
Cooking time : about 50 min
- 1 bunch carrots with leaves
- 1/2 bunch small turnips with leaves
- 600 g small new potatoes
- 1 small bunch new onions
- 200 g mange-tout
- 1 clove new garlic
- 2 tbsp groundnut oil
- 1 tbsp powdered cumin
- 1/2 tsp powdered ginger
- 4 strings of saffron (or 1/2 dose powdered saffron)
- 1/2 bunch coriander
Cut the leaves of the carrots and turnips 2 cm away from their bases. Scrape the carrots and potatoes to clean, and wash. Peel the turnips and keep them whole. Take off half the green shoots of the onions before peeling them. Split the largest in half, lenght-wise. Wash the mange-tout. Separate the garlic cloves and keep them whole.
In a cocotte, brown the onions on low heat in the oil. Add the carrots, turnips, potatoes and garlic. Sprinkle cumin, ginger and saffron, add salt and pepper. Add a large glass of water. Cover the cocotte, turn the heat down and let stew for 40 minutes, stirring from time to time. Add the mange-tout halfway through the cooking process.
Wash, dry and chop the coriander leaves. Set the vegetables aside. Reduce the cooking liquid. Put the vegetables back into the cocotte, stirring slightly to spread the liquid over all the vegetables. Decorate with coriander. Serve in the cocotte, with fillet of fish, grilled for a few minutes under the broiler, for example.
