Winter root vegetable tagine

Winter root vegetable tagine recipe

4 ratings

See method

  • Serves 4
  • 12mins to prepare and 55mins to cook
  • 228 calories / serving

Ingredients

  • 2 onions
  • 2 carrots
  • 2 medium parsnips or potatoes
  • 2 large sweet potatoes, cut into 2cm chunks
  • 1 small swede
  • 1tbsp olive oil
  • 2 large cloves garlic, peeled and crushed
  • 2tbsp tomato purée
  • 2tbsp harissa paste
  • 600ml vegetable stock made using two cubes
  • freshly ground black pepper
  • 210g butterbeans, drained and rinsed
  • 400g tin of chopped tomatoes
  • salt
  • large handful chopped fresh parsley

Each serving contains

  • Energy

    965kj
    228kcal
    11%
  • Fat

    5g 7%
  • Saturates

    1g 5%
  • Sugars

    20g 22%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 40g Protein 7.8g Fibre 11.4g

Method

  1. Peel and cut onions into fairly thick slices.  Cut the peeled carrots and parsnips or potatoes into fairly thick batons and cut the peeled sweet potato into 3cm chunks.  Peel the swede and cut it into 1.5cm rounds then into quarters. Heat the oil in a flameproof casserole dish and saute the onions over medium low heat for 5 minutes or until soft and transparent.  Add the garlic, tomato purée and harissa paste and stir for a minute.
  2. Add the carrots, parsnips or potatoes, sweet potatoes and swede. Pour in the stock and black pepper, bring to simmer.  Cover and cook for 30 mins until the vegetables are tender. Stir in the butterbeans and canned tomatoes and cook for a further 15 minutes. Press some of the beans into the sides of the casserole dish to break them up and thicken the sauce.  Check seasoning, adding salt if necessary, and serve sprinkled with plenty of parsley.

Tip - Try serving each portion with 3 tbsp lemon and coriander couscous and a green side salad   -  adds 100 calories. 

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