Potato, Fennel and Pea Tagine
from A Month in Marrakesh, Andy Harris, Hardie Grant Books, 2011.
I found a vegetarian tagine in this book—only one—and, of course, many others with meat. Naturally I had to try it out. I had previously cooked stuffed potato croquettes from A Month in Marrakesh and had really enjoyed them so I looked forward to what this tagine would turn out to be.
There were no difficulties at all with the cooking. It was just a matter of adding all the ingredients in the specified order and letting them cook. The result was well flavoured but had a rather thin, watery sauce. Cooking to reduce the sauce didn’t really thicken it sufficiently. Next time I’ll use a thickener of some kind.
Ease of cooking: ✔✔✔✔
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