Tuesday 24 January 2012

Tagine of Yam, Shallots, Carrots and Prunes

From Tagines & Couscous, Ghillie Başan, Ryland Peters & Small, 2010.

Whenever I discover a tagine of vegetables I always want to get to work and make it.

I found this one in a book of tagines, Tagines & Couscous, which I had used before with success.

I felt that the dryness of yam would be well accommodated with the sweetness of carrots and prunes. It did turn out to be so, especially since honey was added as well.

It was a simple dish to make. The shallots were peeled and kept whole. They were fried in olive oil and butter with some ginger and cinnamon sticks. When the shallots were turning golden the yam and carrots were added. After a few minutes sautéing, the prunes were added together with the honey. The stock was added. When it came to the boil it was turned down to a simmer and the tagine lid put on.

It was cooked in about half an hour, when chopped coriander and mint were added together with seasonings. It was served with a buttery couscous with almonds.

This was a different and flavoursome tagine with the sauce becoming quite syrupy.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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