Turnip Tagine

Whitsend's baby turnips are here - enjoy them in this aromatic North African tagine.

The vegetables can be scrubbed, trimmed and left either whole or cut into chunks. Peeling is not necessary if the vegetables are small. If you are short on turnips, just add more carrots, radishes, or whatever you have.

The recipe is even easier if you have a large cast-iron frying pan that can go straight from the stovetop into the oven.

This is a slightly modified version of the Turnip and Prune Tagine in Sally Butcher’s book, The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan.

Serves 4

Ingredients
2 Tbsp olive oil mixed with 1 Tbsp butter
1 large onion, cut into wedges
1 tsp ground ginger
2 tsp ground cinnamon
2 tsp ground cumin
1 lb 9 oz (700g) baby turnips, cut into 1 inch cubes
2 carrots, cut into small chunks
A handful of small radishes, trimmed and left whole
1 ¾ c (400ml) vegetable stock
¼ tsp ground saffron, or a pinch of turmeric
10 ½ oz (300g) soft pitted prunes
1 ½ Tbsp honey
Salt and pepper

Garnishes
Sesame seeds, lightly toasted
Flaked almonds, toasted
Fresh coriander (cilantro), chopped

Preheat the oven to 325F (160C).

Heat the oil and butter in a frying pan and add the onion wedges. After a few minutes, add the spices along with the turnip, carrot and radishes. Let it cook gently for a few minutes more, then add the saffron (or turmeric) and vegetable stock. Bring it to a boil, then add the prunes and the honey. Stir well, season with salt and pepper to taste and remove from the burner.

Next, the tagine goes in the oven. If you have used a cast iron frying pan, simply put a lid on it and stick it in the oven. Otherwise, transfer the stew to a casserole with a lid. In either case, let it bake for 40 minutes.

When the tagine is done, the vegetables should be nicely tender. Serve the tagine sprinkled with sesame seeds, almonds and coriander. Spoon it over rice or couscous, or enjoy it as is.