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vegetable tagine of yam, shallots, carrots, and prunes

This syrupy, caramelized tagine is delicious served as a main dish, with Plain, Buttery Couscous and a herby salad, or as a side dish to accompany grilled or roasted meats. Sweet potatoes, butternut squash, and pumpkin can be used instead of yam if you prefer.

INGREDIENTS

• 2–3 tablespoons olive oil plus a knob of butter
• 40 g fresh ginger, peeled and finely chopped or grated
• 1–2 cinnamon sticks or 1–2 teaspoons ground cinnamon
• 16 small shallots, peeled and left whole
• 700 g yam, peeled and cut into bite-sized pieces
• 2 medium carrots, peeled and cut into bite-sized pieces
• 175 g ready-to-eat stoned prunes
• 1 tablespoon dark, runny honey
• 425 ml vegetable or chicken stock
• leaves from a small bunch of fresh coriander, roughly chopped
• a few fresh mint leaves, chopped
• sea salt and freshly ground black pepper
• Plain, Buttery Couscous, to serve (optional)
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Serves 4–6

METHOD

Heat the olive oil and butter in a tagine or heavy-based casserole. Add the ginger and cinnamon sticks. Toss in the shallots and when they begin to color add the yam and the carrots. Sauté for 2–3 minutes, stirring, then add the prunes and the honey. Pour in the stock and bring it to the boil. Reduce the heat, cover and cook gently for about 25 minutes.

Uncover and stir in some of the coriander and mint. Season to taste with salt and pepper and reduce the liquid, if necessary, by cooking for a further 2–3 minutes uncovered. The vegetables should be tender and slightly caramelized in a very syrupy sauce. Sprinkle with the remaining mint and serve immediately with Plain, Buttery Couscous, if liked.

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