Root Vegetable Moroccan Stew



  • 3 tablespoons olive oil
  • 1 yellow onion, chopped small
  • 2 garlic cloves, chopped
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 cinnamon stick or 1/2 teaspoon ground cinnamon
  • 1 14-ounce can chopped tomatoes
  • 2 carrots, cut into 1/4-inch thick rounds
  • 2 parsnips, peeled and cut into 1/4-inch thick rounds
  • 1 turnip, peeled and cut into 1/2-inch cubes
  • 1 orange sweet potato (also called garnet yam), peeled and cut into 1/2-inch cubes
  • 1 tart apple (such as Granny Smith), peeled, cored and cut into thin wedges
  • To serve (optional):
  • 1 cup plain Greek-style yogurt
  • juice from 1/2 an orange or lemon
  • 1/4 cup roughly chopped fresh mint leaves

Serves 6


This Stew Is Considered A Tagine, Which Is Simply A Stew Hailing From Morocco. The Name Tagine Refers Both To The Dish And To The Conical Pot Typically Used In Moroccan Cooking. If You Don't Have A Tagine, A Large Saucepan Works Fine.

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