Winter Vegetable Stew with Moroccan Flavors
Try this Winter Vegetable Stew with Moroccan Flavors recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 2 hours and 15 minutes
- Served Person: 6
vegetarian
vegan
meatless
winter
bake
eat to live
vegetables
main dish
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 bay leaf
- 1 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- 1 cinnamon stick
- 1 teaspoon coarse salt
- 1 teaspoon hungarian sweet paprika
- 2 large carrots peeled and cut into 3/4 inch pieces
- 2 stalks celery cut into 3/4 inch pieces
- 2 tablespoons golden or dark raisins
- 2 cloves garlic bruised with knife
- 1 leek trimmed and cut into 3/4-inch pieces
- 8 ounces winter squash (such as butternut or acorn), peeled, seeded, and cut into 3/4-i
- 8 ounces yukon gold or other potatoes unpeeled, cut into 3/4-inch cubes
- 8 ounces rutabagas peeled and cut into 3/4-inch cubes
- 8 ounces turnips peeled and cut into 3/4-inch cubes
- 1 (28-ounce) can italian plum tomatoes with juices
- 2 tablespoons chopped fresh cilantro for garnish
- 2 tablespoons minced preserved lemons (optional)
- Carbohydrate 15.1998706503947 g
- Cholesterol 0 mg
- Fat 36.5746514998484 g
- Fiber 4.05332940505007 g
- Protein 2.08197228534076 g
- Saturated Fat 5.24915007502121 g
- Serving Size 1 1 Serving (228g)
- Sodium 454.969568704741 mg
- Sugar 11.1465412453447 g
- Trans Fat 1.76993936650535 g
- Calories 385 calories
Combine the carrots, celery, raisins, garlic, leek, squash, potatoes, rutabagas, turnips, and olive oil in a large Dutch oven or other ovenproof pot. Add the tomatoes, cumin, paprika, and salt. Fold together until blended. Tuck in the cinnamon stick and bay leaf. Cover and place in a cold oven. Turn the oven to 450?F. Bake without disturbing for 1? hours. Remove from the oven and let stand, covered, for 10 minutes. Sprinkle with the cilantro and preserved lemons, if using. Serve hot from the oven or at room temperature.
