Cold weather root vegetable season is quickly coming to an end—Radishes, pea shoots, ramps and spring onions are appearing, and we are welcoming them! This will likely be the last turnip-centric recipe I post for this year (we’re as happy about that as you are!). This Morrocan-inspired dish is ridiculously easy to prepare in a slow cooker, and the seasonal vegetables are enhanced with the addition of several rich spices. Whenever one of my friends is setting off on a global vacation (a luxury I have yet to be able to afford), I always hand them a few dollars and ask if they’d mind bringing me some spices if they happen to visit a market. I’ve been fortunate to build up a lovely spice collection this way, with friends bringing me samplings of authentic spices from places as far as Turkey and India. I used several of these spices in this meal to create layers of flavor. The addition of dried apricots or golden raisins would add another desired complexity in flavor. I forgot to take pictures while I was cooking this, but I think it’s pretty easy to put together.
Root Veggie Tagine
- 3 lbs root vegetables (I used a combination of carrots, turnips, sweet potato, red potato, and rutabaga)
- 4 dried apricots or a handful golden raisins, optional
- 2 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. chili powder
- 1 T. dried parsley
- Hot sauce, to taste
- 1.5 c. vegetable broth
- Peel vegetables and cut into 1-1.5″ cubes. (I left the peel on the red potatoes & carrots.) Chop dried apricots, if using.
- Place root vegetables and dried fruit into slow cooker.
- Sprinkle with spices and hot sauce.
- Pour vegetable broth over vegetables.
- Cook in slow cooker for 8 hours on low heat.
- Serve over rice or couscous.
Exotic flavors blend into layers of flavor in this easy dish.
Root vegetables are great. They’re filling, available in the cold winter months, nutritious and inexpensive. But boy, will I be happy to see tender spring vegetables again soon! We’ve eaten sooo many turnips in the past couple of months and have burned through our frozen reserve of green beans and tomatoes. I am finding myself dreaming of tomatoes and garlic scapes as the weather gets warmer and I can’t wait to have the first cookout of spring! The 60 degree weather outside is certainly playing into my spring fever, leaving me anxious and distracted as I am stuck in an office all day, wishing I was hiking or planting …
Anywho, root vegetables are where its at for the winter, and they really are delicious! This root veggie stew is kicked up a bit by the addition of whole wheat herbed dumplings. I’ve listed the specific root vegetables and greens that I used, but you can use a comparable amount of any combination of root vegetables and any dark, leafy greens.
Root Veggie Stew with Herbed Whole Wheat Dumplings
- Peel rutabagas and sweet potato. Chop all root veggies into 1″ cubes.
- Chop onion and mince garlic. Heat olive oil in dutch oven or large pot and add onion and garlic. Sauté until onion is just tender.
- Add root vegetables. Cook and stir for 5 minutes.
- Chop or crumble sage (depending on fresh or dried) and add sage and herbes de provence to vegetables, cooking until just fragrant, about 3 minutes.
- Add broth and water. Bring to a boil.
- Chop greens and add to broth & veggies.
- Reduce heat, cover, and let simmer, stirring occasionally, for about 10-15 minutes.
- Meanwhile, prepare dumpling dough. First, whisk flours, baking powder and salt in medium bowl.
- Chop herbs and add to flour mixture, stirring well.
- Lightly beat egg. Add egg and milk to dry mixture and stir until stiff dough is formed.
- After 15 minutes of simmering, remove lid and drop dumpling dough on to stew by heaping tablespoonful.
- Replace lid and allow to cook, undisturbed, for about 10 minutes, or until veggies are tender and dumplings are puffy.
Root Veggie Stew with Dumplings