Name: Root Vegetable and Cauliflower Tagine with Parsley Yogurt
Yield: 1
Ingredients: 1 1/2 c. plain whole-milk yogurt -; 1/4 c. Parsley -; Parsley -; Kosher salt -; Freshly ground pepper -; 1/4 c. extra-virgin olive oil -; 1 medium onion -; 8 clove garlic -; 3 tbsp. tomato paste -; 1 tbsp. ground cumin -; 2 tsp. ground coriander -; 2 tsp. crushed red pepper -; 1 tsp. caraway seeds -; 3/4 tsp. cinnamon -; 2 lb. turnips -; 1 lb. parsnips -; 1 can diced tomatoes -; 1 qt. low-sodium vegetable broth -; 1 pinch saffron threads -; 1 lb. sweet potatoes -; 1/2 cauliflower -; 2 can chickpeas -; 1/2 c. dried currants -; 1 1/2 c. green olives -

Root Vegetable and Cauliflower Tagine with Parsley Yogurt

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Ingredients for - Root Vegetable and Cauliflower Tagine with Parsley Yogurt

1. 1 1/2 c. plain whole-milk yogurt -

2. 1/4 c. Parsley -

3. Parsley -

4. Kosher salt -

5. Freshly ground pepper -

6. 1/4 c. extra-virgin olive oil -

7. 1 medium onion -

8. 8 clove garlic -

9. 3 tbsp. tomato paste -

10. 1 tbsp. ground cumin -

11. 2 tsp. ground coriander -

12. 2 tsp. crushed red pepper -

13. 1 tsp. caraway seeds -

14. 3/4 tsp. cinnamon -

15. 2 lb. turnips -

16. 1 lb. parsnips -

17. 1 can diced tomatoes -

18. 1 qt. low-sodium vegetable broth -

19. 1 pinch saffron threads -

20. 1 lb. sweet potatoes -

21. 1/2 cauliflower -

22. 2 can chickpeas -

23. 1/2 c. dried currants -

24. 1 1/2 c. green olives -

How to cook deliciously - Root Vegetable and Cauliflower Tagine with Parsley Yogurt

1. Stage

In a bowl, whisk the yogurt with the 1/4 cup of parsley and season with salt and pepper. Cover and refrigerate until chilled.

2. Stage

In a large enameled cast-iron casserole, heat the olive oil. Add the onion, garlic, and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Stir in the tomato paste, cumin, coriander, crushed red pepper, caraway, and cinnamon and cook, stirring, until fragrant and glossy, about 3 minutes.

3. Stage

Add the turnips, parsnips, tomatoes and their liquid, broth, saffron and 1 cup of water to the pot and bring to a boil. Cover and simmer over moderately low heat, stirring occasionally, until the turnips and parsnips are beginning to soften, about 20 minutes.

4. Stage

Add the sweet potatoes, cauliflower, chickpeas, and currants to the pot. Cover partially and simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 20 minutes. Stir in the olives and season with salt and pepper. Transfer the tagine to a serving bowl, garnish with parsley and serve with the yogurt.