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Vegetable tagine with apricot and hazelnut flavors
person(s)
Long
Vegetarian
- 3 carrots
3 onions
2 tomatoes
salt & pepper - 4 zucchini
- 1 sweet potato
2 candied lemons - 2 fennel bulbs
- 3 medium eggplants
- 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 flavor
Preparation:
- Rinse the vegetables and pat them dry.
- Cut the fennel into quarters, the eggplant and zucchini into large slices and the preserved lemons into small cubes.
- Peel and quarter the carrots lengthwise. 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 flavors.
- In a frying pan, brown the onions, zucchini and eggplant in oil and then place in a tagine dish.
- Add the other vegetables, the diced lemon, the sugar with spices, salt and pepper, mix.
- Pour 40 cl of boiling water over the vegetables, cover with aluminum foil and bake for 40 minutes.
- Before serving, sprinkle with chopped coriander.
Enjoy your meal!