Vegetable tagine with preserved lemon
Simmered vegetables, preserved lemon, olives and saffron.
Active time25 min
Cooking45 min
Total1 h 15 min
Add to my week
Loading your week…
Ingredients
- 200 g carrots
- 200 g courgette
- 150 g turnip
- 250 g potatoes
- 1 preserved lemon
- 400 ml water
- 20 ml olive oil
- 80 g pitted green olives (drained weight)
- 1 pinch of saffron
Preparation
Peel the carrots, turnip and potatoes. Wash the courgette. Cut into 3 centimetre pieces. Rinse the preserved lemon, remove the pips and cut the rind into strips. Drain the olives.
200 g carrots200 g courgette150 g turnip250 g potatoes1 preserved lemon80 g pitted green olives (drained weight)- knife
Put the oil, water, saffron, carrots, turnip, potatoes and lemon in a casserole dish. Cover and simmer for 25 minutes. Add the courgette and olives. Continue cooking for 15 to 20 minutes until all the vegetables are tender.
400 ml water20 ml olive oil1 pinch of saffron- casserole dish
Allergens
No allergens identified in the ingredients.
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