Title: Moroccan Carrot & Yam Tagine (Tagine Batata Hloowa)
Categories: Magazine Soup
Yield: 4 Servings

30		Pearl onions
1	tb	Olive oil
1 1/2	lb	Yams or sweet potatoes;
		. peeled & cut into 1-inch
		. chunks
2	lg	Carrots; peeled & cut into
		. 1-inch pieces
2	c	Vegetable broth *OR*
1		Vegetable bouillon cube;
		. dissolved in
2	c	Water
1	tb	Honey
1/2	ts	Ground cinnamon
1/4	ts	Ground ginger
1/2	c	Prunes; pitted
		Salt & pepper to taste
1	tb	Sesame seeds
		. for garnish

One of Morocco's best known tagines, this dish is usually made with lamb. In this meatless version adapted from "The Vegetarian Table of North Africa" (Chronicle Books, 1996), Kitty Morse substitutes carrots and yams. Cook the vegetables until they are almost caramelized and the sauce is syrupy. Serve this fairly sweet stew with both grilled or sauted tempeh and/or brown rice.

DIRECTIONS:

Preheat the oven to 400øF. Bring several quarts of water to a boil in a large saucepan. Add the onions and cook 3 minutes. Drain and refresh the onions in a bowl of cold water until cool enough to handle. Peel the onions.

Heat the oil in a heavy, enameled cast-iron casserole or small Dutch oven with a tight fitting cover. Add the onions and cook, stirring occasionally over medium-high heat until tender, 6 to 8 minutes.

Add the yams and carrots to the pot. Add the broth, honey, cinnamon, ginger and prunes as well as the salt & pepper to taste. Stir the mixture to blend. Cover and place the pot in the oven. Bake until the vegetables are tender, about 45 minutes.

While the tagine is baking, place the sesame seeds in a small skillet set over medium heat. Toast, stirring often, until the sesame seeds smell fragrant. Sprinkle the toasted seeds over the tagine just before serving. Serve hot.

The tagine may be refrigerated for 1 day.

Makes about 4 to 6 servings. ** Natural Health -- December 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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