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Vegetable Tagine




Source of Recipe


Williams-Sonoma Kitchen.


List of Ingredients




9 Tbs. extra-virgin olive oil
1 large yellow onion, cut into slices 1/4 inch thick
1 3/4 tsp. tagine spices
Salt and freshly ground pepper, to taste
1 lb. pearl onions, peeled and root end trimmed
1 cup chicken or vegetable stock, plus more,
as needed
12 oz. cremini mushrooms, brushed clean
1 lb. asparagus, tough ends trimmed
4 small zucchini, about 1 lb. total, cut into
slices 1/2 inch thick
1 bunch baby carrots, about 12 oz., peeled and
ends trimmed
12 oz. green beans, ends trimmed
1 pint cherry tomatoes


Recipe



In a 5-quart Dutch oven over medium heat, warm 1 Tbs. of the olive oil. Add the yellow onion, cover and cook, stirring occasionally, until softened and starting to caramelize, 8 to 10 minutes. During the last minute of cooking, add 1/4 tsp. of the tagine spices, season with salt and pepper and stir to coat. Transfer the onion to a large bowl and set aside.

Return the pot to medium heat and warm 1 Tbs. of the oil. Add the pearl onions, 1/4 cup of the stock, 1/4 tsp. of the tagine spices, and season with salt and pepper. Cover and cook, stirring occasionally and adding more stock if needed, until the onions are tender when pierced, 30 to 40 minutes. Transfer to the bowl with the yellow onion.

Return the pot to medium heat and warm 3 Tbs. of the oil. Add the mushrooms, cover and cook, stirring occasionally, until softened and beginning to caramelize, 7 to 8 minutes. During the last minute of cooking, add 1/4 tsp. of the tagine spices, season with salt and pepper and stir to coat. Transfer the mushrooms to the bowl with the onions.

Return the pot to medium heat and warm 1 Tbs. of the oil. Add the asparagus, cover and cook, stirring occasionally, until softened and beginning to caramelize, 7 to 8 minutes. During the last minute of cooking, add 1/4 tsp. of the tagine spices, season with salt and pepper and stir to coat. Transfer the asparagus to the bowl with the other vegetables.

Return the pot to medium heat and warm 1 Tbs. of the oil. Add the zucchini, cover and cook, stirring occasionally, until softened and beginning to caramelize, 4 to 5 minutes. During the last minute of cooking, add 1/4 tsp. of the tagine spices, season with salt and pepper and stir to coat. Transfer the zucchini to the bowl with the other vegetables.

Return the pot to medium heat and warm 1 Tbs. of the oil. Add the carrots, cover and cook, stirring occasionally, until softened and beginning to caramelize, 6 to 7 minutes. During the last minute of cooking, add 1/4 tsp. of the tagine spices, season with salt and pepper and stir to coat. Transfer the carrots to the bowl with the other vegetables.

Return the pot to medium heat and warm the remaining 1 Tbs. oil. Add the green beans, cover and cook, stirring occasionally, until softened and beginning to caramelize, 7 to 8 minutes. During the last minute of cooking, add the remaining 1/4 tsp. tagine spices, season with salt and pepper and stir to coat. Add the remaining 3/4 cup stock.

Return all the vegetables to the pot and stir to combine, then stir in the cherry tomatoes. Cover and cook until the vegetables are warmed through, about 5 minutes. Taste and season with salt and pepper. Serve immediately. Serves 8 to 10.