Root Vegetable Tagine with Dried Cherries 
Serves 6 • Cooking Time 8 to 10 hours on Low or 5 to 7 hours on High • Slow Cooker Size 4 to 7 Quarts
WHY THIS RECIPE WORKS: For a vegetarian take on tagine, we turned to root vegetables as our starting point since they would be most likely to withstand hours in a slow cooker. Carrots were a must for their sweet, earthy flavor as were parsnips. To round out the mix we turned to rutabaga, which helped offset the sweetness of the other vegetables. To create just the right broth with warm spices, we microwaved an aromatic mixture of onions, garlic, and garam masala with fresh ginger to provide most of the tagine’s flavor. We then added dried cherries and fresh cilantro at the end of cooking to bring freshness and vibrancy to the dish. Topping individual portions with Greek yogurt and toasted almonds tamed the spices of the stew and added contrast and crunch. Serve with rice or couscous. See the sidebar that follows the recipe.
2 |
onions, chopped fine |
4 |
garlic cloves, minced |
1½ |
tablespoons garam masala |
2 |
teaspoons canola oil |
2 |
teaspoons paprika |
1½ |
teaspoons grated fresh ginger |
Pinch cayenne |
|
1½ |
pounds carrots, peeled, halved lengthwise, and sliced 1 inch thick |
1 |
pound parsnips, peeled, halved lengthwise, and sliced 1 inch thick |
1 |
pound rutabaga, peeled and cut into ½-inch pieces |
4 |
cups vegetable broth |
2 |
(2-inch) strips orange zest |
2 |
tablespoons instant tapioca |
Salt and pepper |
|
½ |
cup dried cherries, chopped |
2 |
tablespoons minced fresh cilantro |
½ |
cup 2 percent Greek yogurt |
⅓ |
cup slivered almonds, toasted |
1. Microwave onions, garlic, garam masala, oil, paprika, ginger, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir carrots, parsnips, rutabaga, broth, orange zest, tapioca, and ½ teaspoon salt into slow cooker. Cover and cook until vegetables are tender, 8 to 10 hours on low or 5 to 7 hours on high.
2. Discard orange zest. Stir cherries and cilantro into tagine and season with salt and pepper to taste. Top individual portions with yogurt and almonds before serving.
Per 1⅔-cup serving:
Cal 250
Fat 5g
Sat Fat 0g
Chol 0mg
Carb 48g
Protein 6g
Fiber 11g
Sodium 780mg
*To reduce sodium level to 370mg, use low-sodium broth.