Slow Cooker Root Vegetable Tagine32 Reviews
- Prep: 50 min
- Cook: 9 hr
- Ready In: 9 hr 50 min
“This is a subtly spiced, super easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.” - by OSCARMAMA
Original recipe yields 8 servings
- In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. Pour in the vegetable broth.
- Cover, and cook 9 hours on Low.
Amount Per Serving (8 total)
- 131 cal
- 0.7 g
- 31 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"I like Morocca food, but this recipe is a little disappointing. The concept behind this recipe is great; the excecution is not. First, it takes a lot longer than about 45 min-1hr to peel and dice so m..." See moreany tubers, not 1/2 an hour. Second, 9 hours is so long that the vegetables get overcooked. Third, there's so little broth that you run the risk of eating steamed vegetables rather than stewed ones. For the amount of vegetables, there's not enough spice, so it comes out rather bland. My suggestions: less cooking time by an hour or two, double the spice and the broth (or mix in a second set of spices after you finish cooking), use only 3/4 lbs of each tuber and increase the amount of dried fruit. I suppose suggesting using chicken broth or adding meat would be a travesty, but it would help make it more flavorful."
"I read the reviews carefully before i made this. In addition to doubling the spices, the dried fruits and the liquid, I used white yams instead of using turnips, which added another sweet vegetable. ..." See moreI also reduced cooking time ti 6.5 hours on low and toasted a mix of regular and buckwheat couscous to go with it. The other addition that I recommend (suggested by a friend who ate this dish and also spent time in Morocco) is hot sauce to taste, which can be added once the dish is served. A day later, the leftovers tasted even better!"
"This was good! I made it as suggested with double the amount of fruits, spices and broth. I cut out the turnips (personal preference) and added a can of chick peas. We added hot sauce and served it..." See more with couscous and a salad. I felt like I was back in Morocco. Even my non-vegan husband thought it was yummy."
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