Five-a-day tagine

Five-a-day tagine

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(115 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 4
Get your day's vegetable quota all in one go. Great for feeding a group, or freeze portions

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal272
  • fat8g
  • saturates1g
  • carbs45g
  • sugars32g
  • fibre0g
  • protein7g
  • salt0.35g
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Ingredients

  • 4 carrot, cut into chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 small parsnip, or 3 large, cut into chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 red onion, cut into wedges
  • 2 red pepper, deseeded and cut into chunks
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp each ground cumin, paprika, cinnamon and mild chilli powder
  • 400g can chopped tomato
  • 2 small handfuls soft dried apricot
  • 2 tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

Method

  1. Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.

  2. Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.

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Comments (102)

polly_vanalstyne's picture
4

Used sweet potato instead of parsnips and prunes instead of apricots. Served over couscous cooked with a lamb stock cube. Went down a real treat with my husband. Will make this one again for sure.

kj2202's picture
5

I put the spices on the vegetables instead (I was a bit out of it) and put sausages in there too, and never made the sauce, it was DELICIOUS. served wiath mash and spinach, eating the rest in a sandwich with hummus today. so good.

hannahspruijt's picture
4

Yummy :) Tried it for a group of veggie friends who came over and was a bit concerned as I don't normally do new recipes for guests, but this was good and nice and simple for lots of people. The only things I would say are; needed an hour to cook the veg (and I didn't leave the chunks that big) and it could have done with more of the spices for my taste, and definitely lots of salt and pepper. Otherwise, very yummy with coriander and toasted almond couscous.

dave6376's picture
5

I took a bit of a risk and made this for the first time when we had vegetarian guests. I needn't have worried - the recipe is straightforward and everybody pronounced it delicious. Like some other reviewers I'm not a great lover of parsnips but it's a "universal" recipe and it will be easy to substitute something else next time.

beckaanne90's picture
5

Whole family enjoyed this. I did put a little extra water in near the end of cooking as it was getting a little dry. Froze and defrosted no probs and tasted even better!

suzannelewis's picture
3

Tastes nice, but not strictly a tagine. Veggies weren't cooked sufficiently, so I put it all into a roasting tin and back into the oven for at least another half hour. Think it was probably in for closer to an hour and I still found the carrots hard. But it did have a good taste. Would modify this recipe if I were to cook it again.

glyniswyse's picture
5

This was very nice served with couscous. I will be making it again but cutting down on the amount of apricots and maybe adding a sweet pepper instead of a parsnip. It's so easy to make and the portion size is very generous. Well worth a try.

glyniswyse's picture
5

This was very nice served with couscous. I will be making it again but cutting down on the amount of apricots and maybe adding a sweet pepper instead of a parsnip. It's so easy to make and the portion size is very generous. Well worth a try.

rachel-shepherd24's picture
5

Really, really good receipe - very easy to make, very nutritious and very yummy! Also good for extra portions - to keep in the fridge or freezer.

lizita's picture
5

Lovely dish, easy to chop and change with and use different veg. Would recommend using sweet potato if you're a fan of it.

sjwilkins's picture
4

Fab - used it to use up New Year's day leftovers (swede, parsnip, spuds, carrots & leeks). Didn't have any apricots, but used flaked almonds instead. Served with lemon cous cous - delicious!

thebigd17's picture
4

this is really yummy. I've made this a few times. I love parsnips but not in this recipe. I usually add squash and chickpeas though.

dawnscanlon's picture
5

Thought this was a fab healthy recipe though like another rater, I cut down on the Apricots as it was a little sweet!

weetoon's picture
4

I only used one tbsp of honey, which was plenty I felt.

flaps1989's picture
1

WELL LOOKS AM MAKE THE DISH NOW AND ISN'T WORK CORRECT FIRST THERE A LOT OF VEG TOO MUCH TO FIT IN PAN FOR OVEN WHERE IS THE WARNING AND SECONDS HONEY + CANNED TOMATO + MADNESS AND YUCK APRICOTS WHAT ON ERTH IS HAPPEN HERE BBC

rampers1988's picture
4

Delicious! I added chicken to the recipe above, works very well!

koalalizard's picture

I cooked this for 80 buddhist nuns and it went down a storm. Its a good one for a crowd.

thebigd17's picture
4

I really liked the flavours of this recipe. the spices and sweet complemented each other well. Although I love parsnips, i thing the texture of them in this dish was a bit strange. I might try squash as some recommended or even things like chick peas, cauliflower, dwarf beans or even edamame beans.

kibwito's picture
5

Really lovely with the addition of sweet potato

mattccross's picture
3

Beware of the side effects of all those veg! Won't be making at again for that reason. Tasty though!

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