Wednesday, October 5, 2016

Day 267 Veggie Tagine

Veggie Tagine

1 Carrot, peeled and sliced
1 Eggplant, cut in chunks
1 Sweet Potato, cut in chunks
1 Parsnip, peeled and sliced
1 Russet Potato, peeled and cut in chunks
1 Winter Squash, peeled, seeded, and cut in chunks
1 Zucchini, cut in chunks
3 Tomatoes, cut in chunks
1 Orange, peeled and sliced
1 Cup Dried Fruit
1 Lemon, juiced
2 Cloves Garlic, minced
1 Teaspoon Paprika
1 Teaspoon Fresh Ginger, minced
2 Teaspoons Ground Cumin
1 Teaspoon Dry Mustard
1 Stick Cinnamon
2 Cups Veggie Stock
1/3 Cup Toasted Almonds
1 Bunch Parsley, chopped

1.  In a large Dutch Oven add potatoes, carrots, eggplant, parsnips and winter squash.  Mix in veggie stock and spices. Bring to a boil, then reduce heat to medium. Cook until the veggies are slightly softened.

2.  Add zucchini, garlic, tomatoes, and dried fruit.  Cook on medium heat for 15 minutes.

3.  Add orange segments and lemon juice.  Cook for 5 minutes.

4.  Remove the cinnamon stick and add the parsley and almonds.

Soundtrack Shy Glizzy - Young Jefe 2

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