Ingredients
- 6 large carrots (peeled and cut into quarters lengthwise)
- 3 red bell peppers (cut into thirds lengthwise)
- 1 pound sweet potatoes (peeled and cut into 2" x 1" chunks)
- 1 pound squash (butternut squash peeled and cut into 2" x 1" chunks)
- 12 ounces artichokes (Jerusalem Artichokes left whole unless large then cut in half)
- 1 medium red onion, thinly sliced
- 18 dates, dried (pitted)
- 18 dried figs
- 2 ounces butter, diced
- 1 teaspoon white pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 tsp turmeric
- Pinch saffron
- 1 teaspoon honey
- 16 fluid ounces warm water
- Salt to taste
- 2 cinnamon sticks, broken into quarters
- 3 ounces almonds, sliced (to garnish)
- 2 tablespoons sesame seeds, to garnish
How to Make
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Step 1: Layer the vegetables, dates and figs, in the bottom of a saucepan or heavy pot,in the order listed-dot with butter.
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Step 2: Combine the pepper, ginger, ground cinnamon, saffron, turmeric, honey and 8 ounces of the warm water -- pour over the vegetables. Add salt to taste, the broken cinnamon sticks and another 8 ounces of warm water.
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Step 3: Cover the pot, bring to a boil - then reduce the heat to simmer and cook until the vegetable are very soft - 30 minutes to 1 hour.
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Step 4: Meanwhile, saute the almonds in a little butter until golden and dry roast the sesame seeds in a small pan until golden.
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Step 5: Serve the tagine garnished with the almonds and sesame seeds - good with crusty bread.
We hope you enjoy this recipe!
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