Vegetable tagine with apricots
Vegetables simmered with dried apricots, cinnamon and honey, with almonds.
Active time25 min
Cooking40 min
Total1 h
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Ingredients
- 250 g carrots
- 250 g courgettes
- 200 g turnips
- 120 g dried apricots
- 50 g almonds
- 1 g cinnamon stick
- 500 ml vegetable stock
- 20 ml olive oil
- 20 g honey
Preparation
Peel the carrots and turnips. Wash the courgettes. Cut the carrots into lengths, the turnips into quarters and the courgettes into large pieces.
250 g carrots250 g courgettes200 g turnips- knife
- chopping board
Heat the oil in a casserole dish. Sauté the carrots and turnips for 5 minutes. Add the cinnamon and stock, cover and cook at a gentle simmer for 15 minutes. Add the courgettes and apricots and cook for another 20 minutes, until tender.
120 g dried apricots1 g cinnamon stick500 ml vegetable stock20 ml olive oil- casserole dish
While the tagine is cooking, toast the almonds for 2 to 3 minutes in a dry frying pan. Stir the honey into the tagine, remove the cinnamon and serve sprinkled with almonds.
50 g almonds20 g honey- frying pan
- spoon
Allergens
- Celery
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration