Moroccan · Tagines
Root Vegetable Tagine
Up in the cool air of Ifrane, where root vegetables keep well through winter, this tagine leans on carrots, turnips, potatoes and pumpkin simmered together until soft and sweet in a gently spiced broth. It is an easy, forgiving vegetarian tagine that welcomes whatever roots are in the pantry.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 4
- Level
- Easy
Ingredients
- 3 carrots, cut into batons
- 2 turnips, quartered
- 2 potatoes, quartered
- 300 g pumpkin, cut into wedges
- 1 onion, sliced
- Pinch of saffron, bloomed, 1 tsp ground ginger, 1/2 tsp turmeric
- 3 tbsp olive oil, salt and pepper
- Small bunch coriander, chopped
Method
- 1
Layer the vegetables
Scatter the sliced onion over the base of a tagine, then arrange the carrots and turnips (the slowest-cooking pieces) closest to the heat, with potato and pumpkin layered above.
- 2
Season
Sprinkle the ginger, turmeric, saffron water, salt, pepper and olive oil evenly over the vegetables.
- 3
Add water and cover
Pour in about 200 ml water around the edges, cover, and set over low heat.
- 4
Simmer gently
Cook 45–50 minutes without stirring, checking occasionally that there is enough liquid, until all the vegetables are tender.
- 5
Serve
Scatter with coriander and serve straight from the tagine with bread or plain couscous.
Chef's tips
- Cut roots into similar-sized pieces so they finish cooking together rather than turning some to mush while others stay firm.
- Resist stirring a vegetable tagine — the layered steaming is what keeps each piece intact.
- A vegetable tagine welcomes swaps — courgette, green beans or chickpeas can go in wherever you have gaps.
Frequently asked questions
Can I make this ahead?
Yes, it reheats gently very well and the flavours deepen overnight; warm it slowly over low heat with a splash of water.
Is this tagine vegan?
As written, yes — just olive oil, vegetables and spices, with no butter or meat.