Five-a-day tagine

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• D

  10 July 2011

  D rated and commented on this recipe

  

  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.

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• koala/pony/duck/seahorse

  12 July 2011

  koala/pony/duck/seahorse commented on this recipe

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

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• Amy

  20 August 2011

  Amy rated and commented on this recipe

  

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

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• FLAPS1989

  12 September 2011

  FLAPS1989 rated and commented on this recipe

  

  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

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• Catherine

  19 September 2011

  Catherine rated and commented on this recipe

  

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

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• deanandcatherine

  17 October 2011

  deanandcatherine rated this recipe

  

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• Dawn

  19 October 2011

  Dawn rated and commented on this recipe

  

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

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• D

  10 November 2011

  D commented on this recipe

  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.

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• sjwilkins

  02 January 2012

  sjwilkins rated and commented on this recipe

  

  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!

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• Liz

  10 January 2012

  Liz rated and commented on this recipe

  

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

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• deanandcatherine

  18 January 2012

  deanandcatherine rated this recipe

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• rachela

  21 January 2012

  rachela rated and commented on this recipe

  

  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.

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• Glynis

  29 January 2012

  Glynis commented on this recipe

  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.

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• Glynis

  29 January 2012

  Glynis rated and commented on this recipe

  

  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.

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• Suzanne

  15 February 2012

  Suzanne rated and commented on this recipe

  

  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.

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• beckaanne

  27 February 2012

  beckaanne rated and commented on this recipe

  

  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!

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• David G

  29 February 2012

  David G rated and commented on this recipe

  

  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.

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• Hannah S

  10 April 2012

  Hannah S rated and commented on this recipe

  

  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.

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• kj2202

  13 April 2012

  kj2202 rated and commented on this recipe

  

  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.

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• becky

  12 May 2012

  becky rated this recipe

  

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http://www.bbcgoodfood.com/recipes/7742/

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Ingredients

• 4 carrots , cut into chunks
• 4 small parsnips , or 3 large, cut into chunks
• 3 red onions , cut into wedges
• 2 red peppers , deseeded and cut into chunks
• 2 tbsp olive oil
• 1 tsp each ground cumin , paprika, cinnamon and mild chilli powder
• 400g can chopped tomatoes
• 2 small handfuls soft dried apricots
• 2 tsp honey

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian, Low-fat

Ingredients

• 4 carrots , cut into chunks
• 4 small parsnips , or 3 large, cut into chunks
• 3 red onions , cut into wedges
• 2 red peppers , deseeded and cut into chunks
• 2 tbsp olive oil
• 1 tsp each ground cumin , paprika, cinnamon and mild chilli powder
• 400g can chopped tomatoes
• 2 small handfuls soft dried apricots
• 2 tsp honey

PER SERVING

272 kcalories, protein 7g, carbohydrate 45g, fat 8 g, saturated fat 1g, fibre 0g, sugar 32g, salt 0.35 g

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