Serve this North African-inspired recipe as a side dish or an appetising entree.
Heat oil in a large saucepot over medium heat. Add onion, sweet potato, carrots, parsnips and celery root and sauté until onions are translucent, about 5 minutes. Add garlic, ginger, and spices and sauté 2 minutes. Add stock (or water) and molasses and bring up to a simmer. Add cauliflower, eggplant, chick peas, raisins and apricots and simmer until all vegetables are tender and most liquid has absorbed (but tagine is still moist) about 20 minutes.
Season to taste and serve garnished with toasted almonds.
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