Moroccan Vegetable Tagine

In preparation for our Open House Saturday dinner this weekend I borrowed a Tagine and tried using it. Since Hayley was going to be home that night (the vegetarian in the family) I searched the internet for a vegetable recipe and came across this one. I thought I had green olives and when it came time to put them in, I discovered I only had black ones. Big difference. I did not enjoy the taste of the black ones so I just picked them out. The rest of the dish was great. Note to self, next time check your ingredients before you start cooking. The Tagine is quite easy to use but I am not sure that a good non-stick deep sauté pan with a lid would not work just as well. I should try this recipe again in a sauté pan to see if there is a difference in time or flavour.

Moroccan Vegetable Tagine
adapted from www.recipes4us.co.uk

2 tbsp olive oil
1 large onion sliced
3 carrots, peeled and cut into 1″ pieces
1/2 rutabaga, peeled and cut into 1″ pieces
3 Yukon gold potatoes, peeled and cut into 1″ pieces
1 cup organic vegetable stock
2 1/2 tbsp fresh parsley, finely chopped
1 1/2 tbsp fresh cilantro, finely chopped
3 oz water
1 tsp hot paprika
1 tbsp organic lemon juice (juice from 1/2 lemon)
zest of 1/2 organic lemon
7 oz black olives, drained and rinsed (note this is what I did but I recommend you use green olives not black)
sea salt and freshly ground black pepper

1. Heat the oil in the tagine over medium heat until hot.
2. Add the onion and cook for 10 minutes.
3. Add the carrots, rutabaga, potatoes and stock.
4. Bring to a boil then reduce heat to medium low and cover and cook for 15-20 minutes, stirring occasionally.
5. Place the parsley, cilantro, lemon juice, paprika and water in a blender and process until fairly smooth.
6. Add the herb mixture, lemon zest and olives to the tagine, cover and continue to cook for another 20 minutes, stirring occasionally.
7. When the vegetables are tender, remove from heat and season with salt and pepper.
8. Serve hot over cooked rice (or couscous).