Root Vegetable And Cauliflower Tagine With Parsley Yogurt Recipe

Name: Root Vegetable And Cauliflower Tagine With Parsley Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plain whole-milk yogurt; 1/4 cup parsley, finely chopped, plus more for garnish; Kosher salt; Freshly ground pepper; 1/4 cup extra-virgin olive oil; 1 (medium) onion, finely chopped; 8 cloves garlic, thinly sliced; 3 tablespoons tomato paste; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 2 teaspoons crushed red pepper; 1 teaspoon caraway seeds; 3/4 teaspoon cinnamon; 2 pounds turnips, peeled and cut into 3/4-inch dice; 1 pound parsnips, peeled and cut into 3/4-inch dice; 1 can (28 ounces) diced tomatoes; 1 quart low-sodium vegetable broth; 1 pinch of saffron threads; 1 pound sweet potatoes, peeled and cut into 1/2-inch dice; 1/2 (1 pound) cauliflower, cut into bite-size florets; 2 cans (30 ounces) chickpeas, drained and rinsed; 1/2 cup dried currants; 1 1/2 cups green olives, pitted, quartered

Servings: persons

1 1/2 cups plain whole-milk yogurt
1/4 cup parsley, finely chopped, plus more for garnish
Kosher salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
1 (medium) onion, finely chopped
8 cloves garlic, thinly sliced
3 tablespoons tomato paste
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons crushed red pepper
1 teaspoon caraway seeds
3/4 teaspoon cinnamon
2 pounds turnips, peeled and cut into 3/4-inch dice
1 pound parsnips, peeled and cut into 3/4-inch dice
1 can (28 ounces) diced tomatoes
1 quart low-sodium vegetable broth
1 pinch of saffron threads
1 pound sweet potatoes, peeled and cut into 1/2-inch dice
1/2 (1 pound) cauliflower, cut into bite-size florets
2 cans (30 ounces) chickpeas, drained and rinsed
1/2 cup dried currants
1 1/2 cups green olives, pitted, quartered

1
In a bowl, whisk the yogurt with the 1/4 cup of parsley and season with salt and pepper. Cover and refrigerate until chilled.
2
In a large enameled cast-iron casserole, heat the olive oil. Add the onion, garlic and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Stir in the tomato paste, cumin, coriander, crushed red pepper, caraway and cinnamon and cook, stirring, until fragrant and glossy, about 3 minutes.
3
Add the turnips, parsnips, tomatoes and their liquid, broth, saffron and 1 cup of water to the pot and bring to a boil. Cover and simmer over moderately low heat, stirring occasionally, until the turnips and parsnips are beginning to soften, about 20 minutes.
4
Add the sweet potatoes, cauliflower, chickpeas and currants to the pot. Cover partially and simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 20 minutes. Stir in the olives and season with salt and pepper. Transfer the tagine to a serving bowl, garnish with parsley and serve with the yogurt.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 1/2 cups plain whole-milk yogurt, 1/4 cup parsley, finely chopped, plus more for garnish, Kosher salt, Freshly ground pepper, and more.

Yes, Root Vegetable And Cauliflower Tagine With Parsley Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable And Cauliflower Tagine With Parsley Yogurt

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