Text 26926, 86 rader
Skriven 2015-05-12 05:08:50 av Dave Drum (1:261/38.0)
Ärende: Gourmet 938
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Root Vegetable Tagine & Spice-Roasted Chickpeas
 Categories: Vegetables, Chilies, Stews, Herbs, Citrus
      Yield: 6 Servings

      1 ts Coriander seeds
      1 ts Cumin seeds
    1/2 ts Caraway seeds
    1/2 ts Dried crushed red pepper
    1/4 ts Turmeric
  4 1/2 ts Salt; divided
    1/2 c  Fresh lemon juice
      3 tb Extra-virgin olive oil
  1 1/2 c  Chopped onion
      3 cl Garlic; minced
  1 1/2 tb Tomato paste
  1 1/4 c  Peeled carrots; 1/2" cubes
      1    Celery rib; chopped
      4 c  Water
  1 1/4 lb Red-skinned sweet potatoes;
           - peeled, in 1" cubes
      1 lb Turnips; peeled, in 3/4"
           - wedges
    3/4 c  Brine-cured green olives;
           - pitted, coarse chopped
    1/4 c  Sun-dried tomatoes; not
           - oil-packed, thin sliced
    1/4 c  Chopped fresh Italian
           - parsley
      2 tb Chopped fresh cilantro
      1 ts Dried mint
     10 oz Box plain couscous; cooked
           Spice-Roasted Chickpeas

  Toast coriander, cumin, and caraway seeds in small skillet
  over medium heat until beginning to brown, about 2
  minutes. Cool. Transfer to spice mill; process until
  finely ground. Transfer to small bowl. Add red pepper,
  turmeric, and 1/2 teaspoon salt.

  Mix lemon slices, lemon juice, and 4 teaspoons coarse salt
  in small skillet. Bring to boil. Reduce heat, cover, and
  simmer until lemon slices are almost tender, about 10
  minutes. Cool preserved lemon. Drain and chop.

  DO AHEAD: Spice blend and preserved lemon can be made 1
  week ahead. Store spice blend airtight at room
  temperature. Transfer preserved lemon to small bowl; cover
  and chill.

  Heat olive oil in heavy large pot over medium-high heat.
  Add onion; sprinkle with salt and saut+¬ until beginning to
  soften, about 5 minutes. Add toasted spice blend, garlic,
  and tomato paste; stir 1 minute. Add carrots and celery;
  stir 2 minutes. Add chopped preserved lemon, 4 cups water,
  sweet potatoes, turnips, olives, and sun-dried tomatoes.
  Simmer with lid ajar until vegetables are tender, stirring
  occasionally, about 35 minutes. Stir in parsley, cilantro,
  and mint. Season to taste with salt and pepper. Remove
  from heat and let stand 10 minutes to allow flavors to
  blend.

  Spoon couscous into large bowl, spreading out to edges and
  leaving well in center. Spoon vegetable tagine into well
  in center. Sprinkle Spice-Roasted Chickpeas over and
  serve.

  by Molly Stevens

  Bon App+¬tit | October 2010

  Yield: Makes 6 servings

  MM Format by Dave Drum - 28 October 2010

  Uncle Dirty Dave's Archives

MMMMM

... I added chilli powder; that's what makes it Mexican.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)