Prep 20 mins
Cook 50 mins
This delightful recipe is from Restaurant Al-Fassia in Marrakesh, Morocco and is one of the vegetarian dishes featured on the menu.
- 2 preserved lemons, in water (can be made ahead of time or purchased)
- 1 teaspoon olive oil
- 2 1⁄3 cups yellow onions, finely chopped
- 2 cups vegetable broth, boiling
- 1 cup hot water
- 1⁄4 cup lemon juice
- 1 teaspoon ras el hanout spice mix
- 1⁄4 teaspoon kosher salt
- 1 lb carrot, peeled and chopped into 1 inch pieces
- 1⁄2 lb turnip, peeled and chopped into 1 inch pieces
- 1⁄2 lb yukon gold potato, peeled and cut into 1 1/2 inch chunks
- 1⁄2 lb sweet potato, peeled and cut into 1 1/2 inch chunks
- 1 teaspoon ground cinnamon
- 1 (9 ounce) package frozen artichoke hearts, thawed
- Take one of the preserved lemons and dice it into 1/4 inch pieces and set aside. Slice the remaining preserved lemon into thin slices and set aside.
- Heat olive oil in a large Dutch oven or Moroccan tagine over medium heat. Add onions to pan and sauté 5 minutes or until translucent. Add vegetable broth, hot water, lemon juice and next 7 ingredients (through cinnamon) and bring to a boil.
- Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Add diced lemon and artichokes to pan and simmer 5 minutes. Garnish with lemon slices. Serve the tagine over quick-cooking couscous.
I have never tried a tagine before, so I am not sure what it is supposed to taste like, but we found the citrus overwhelming. I think the 1/2 cup lemon juice was a bit much for the amount of vegetables. It was interesting to try, but not something I would make again. For ZWT9