Vegetable Tagine

Vegetable Tagine is a colorful, nutritious recipe filled with root vegetables, dried fruit and barley suitable for Sukkot or any time you feel like serving something special. The recipe was created by noted chef Laura Frankel and published her book Jewish Cooking For All Seasons (Wiley, 2006).

Ingredients for Vegetable Tagine:

• 1 tbsp. coriander seed
• One 2-inch cinnamon stick
• 1 tsp anise seed or fennel seed
• 2 whole cloves
• 1/2 tsp chili flakes
• Olive oil
• 1 medium Spanish onion, diced
• 3 garlic cloves, minced
• 1 medium fennel bulb, trimmed and diced
• 2 medium carrots, peeled and diced
• 2 medium parsnips, peeled and diced
• 1 acorn squash, peeled, seeded and diced
• 1 butternut squash, peeled, seeded and diced
• 1 large sweet potato, peeled and diced
• 1 large russet potato, peeled and diced
• 2 medium zucchini, diced
• Kosher salt and freshly ground black pepper
• 1/2 cup tomato paste
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 3 to 4 cups vegetable stock
• 1/2 cup pitted dates, thinly siced
• 1/2 cup dried apricots, thinly sliced
• 1 cup pearled barley
• 1/2 cup chopped fresh flat-leaf parsley

Combine the coriander seeds, cinnamon, anise seeds, cloves and chili flakes in a spice grinder and process until finely ground. Set aside spice mix.

Heat a large saute pan and lightly coat the bottom of the pan. Saute the vegetables , seasoned lightly with salt and pepper, in batches until lightly browned, adding more olive oil between batches if needed. Transfer the vegetables to a tagine, a large, deep casserole dish, or an enameled cast-iron Dutch oven.

Lightly coat the pan with oil again and sear the tomato paste until visibly darkened, about 2 minutes. Add the ground spices to the tomato paste and stir to combine. Add the wine and 3 cups stock, stirring to dissolve the paste, then pour the liquid over vegetables. Stir in the dates, apricots, barley, and salt and pepper to taste over the tagine and roast about 1 1/2 hours, until the barley is tender and most of the liquid has been absorbed.

Serves: 8-10.

Source: www.ou.org

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