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Vegetable Ragout with Cumin and Ginger
2 tb Olive oil
2 c Thinly sliced onion
1 c Sliced carrot
1/2 c Sliced fennel or celery
1 Cinnamon stick
1/2 ts Ground cumin
1/2 ts Ground ginger
1/2 ts Ground turmeric
1 lg Pinch saffron threads; crushed
2 c Diced peeled russet potatoes
1 c Canned low-salt chicken broth or vegetable broth
1/2 tb Raisins
1 cn (15-16 ounce) garbanzo beans (chick-peas); drained
1 md Zucchini; halved lengthwise, cut crosswise into 1/2-inch-thick pieces
1/2 c Diced seeded tomatoes
2 tb Sliced almonds; toasted, (optional)
A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve with rice or couscous.
Heat oil in heavy large Dutch oven over medium-low heat. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; sauté until vegetables begin to soften, about 10 minutes. Add potatoes, broth and raisins; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 10 minutes. Add garbanzo beans, zucchini and tomatoes; cover and simmer until zucchini is tender, about 8 minutes longer. Transfer ragout to bowl. Sprinkle with almonds, if desired.