Mixed Vegetable Tagine

Sometimes it takes me two days to finish our full size farm box, because I love working with several ingredients, and I can save the rest  for the next day. This is a good recipe for those of you who haven’t fallen in love with fennel yet, or need more ideas on what to do with baby beets. 

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Zucchini, baby red beets, onion, fennel bulb with a little bit of fronds, parsley

spices: salt, sumac, turmeric, paprika, little bit of cayenne pepper

Cooked all ingredients with organic olive oil, slowly on low heat in a tagine for about an hour. When I set it up in the tagine, I put the beets to the side so that the veggies didn’t get drenched in beet color and flavor. I added a good amount of sumac and turmeric. The parsley (left on the stems) was placed on top. Once it was ready, then I lightly mixed it together, the flavors were so tasty and the little bit of red beets livened up the color so beautifully. I made some organic bamboo rice, with walnut oil and cilantro to go with it. Not the best picture, I was in a rush to feed the fam, and got in a quick shot!  

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