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Veggie tagine with apricot and hazelnut flavours
person(s)
Long
Vegetarian
- 3 carrots
3 onions
2 tomatoes
salt & pepper - 4 courgettes
- 1 sweet potato
2 preserved lemons - 2 fennel bulbs
- 3 medium aubergines
- 1/2 bunch of coriander
- 3 teaspoons of sugar
1 tablespoon of vinegar - 4 tablespoons olive oil
- 3 teaspoons cumin seeds
- 1 pinch of mixed spice (coriander, ginger, turmeric, cinnamon, chilli)
- 12 drops of apricot flavouring
- 24 drops of hazelnut flavouring
Preparation:
- Rinse and dry the vegetables.
- Cut the fennel into quarters, the aubergines and courgettes into large slices and the preserved lemons into small cubes.
- Peel and quarter the carrots lengthways. Peel the sweet potato and cut into thick slices.
- Peel and chop the onions.
- Scald the tomatoes for 20 seconds, peel, seed and dice them.Preheat the oven to 180°C (th 6).
- In a bowl, mix the sugar and all the spices.
- Add the flavourings.
- In a frying pan, brown the onions, courgettes and aubergines in oil, then place in a tagine dish.
- Add the other vegetables, the diced lemon, the spiced sugar, salt and pepper and mix.
- Pour 40 cl of boiling water over the vegetables, cover with aluminium foil and bake for 40 minutes.
- Before serving, sprinkle with chopped coriander.
Enjoy!