Healthy Recipes: Tagine of Carrots, Potatoes and Green Olives
A tagine is a stew from North Africa that’s slow-cooked in a special cone-shaped pot. This recipe is easy to assemble and can be made using any dish with a tightly-fitted lid. Carotenoid-rich carrots are simmered with potatoes and turnips, which contain indoles and sulforaphane – two phytochemicals that may offer cancer protection. Warm Moroccan spices like cinnamon, ginger and turmeric add exotic flavor and potent antioxidants. All of these root vegetables are also rich in fiber, which has been shown in research to lower risk for colorectal cancer.
Makes 4 servings.
Per serving: 140 calories, 2 g fat (< 1 g sat fat), 28 g carbohydrates,
3 g protein 4 g fiber, 440 mg sodium.
- Place onion, garlic, cinnamon, ginger, coriander, turmeric, carrots, orange zest and 1 cup of broth in tagine or medium Dutch oven with tight-fitting lid, and stir to distribute pieces and zest. Cover, and set over medium-high heat until liquid boils, 2-3 minutes. Reduce heat and simmer for 8 minutes.
- Add turnips, potatoes and olives and cook until potatoes are easily pierced with knife, about 10 minutes. If pot is getting dry, add an additional 1/4 cup broth.
- If using a tagine, sprinkle cilantro over the vegetables, and serve. Or, transfer contents of the pot to a serving bowl and top with cilantro.
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