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Root Vegetable and Cauliflower Tagine with Parsley Yogurt
© Jessica Sample

Root Vegetable and Cauliflower Tagine with Parsley Yogurt

  • ACTIVE: 40 MIN
  • SERVINGS: 10 to 12

For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case something impromptu happens,” she says, “you’re not stressed about the main dish.” And tagines are incredibly versatile. This version is vegetarian, but lamb or chicken could be added.

  1. 1 1/2 cups plain whole-milk yogurt
  2. 1/4 cup finely chopped parsley, plus more for garnish
  3. Kosher salt
  4. Freshly ground pepper
  5. 1/4 cup extra-virgin olive oil
  6. 1 medium onion, finely chopped
  7. 8 garlic cloves, thinly sliced
  8. 3 tablespoons tomato paste
  9. 1 tablespoon ground cumin
  10. 2 teaspoons ground coriander
  11. 2 teaspoons crushed red pepper
  12. 1 teaspoon caraway seeds
  13. 3/4 teaspoon cinnamon
  14. 2 pounds turnips, peeled and cut into 3/4-inch dice
  15. 1 pound parsnips, peeled and cut into 3/4-inch dice
  16. One 28-ounce can diced tomatoes
  17. 1 quart low-sodium vegetable broth
  18. Pinch of saffron threads
  19. 1 pound sweet potatoes, peeled and cut into 1/2-inch dice
  20. 1/2 cauliflower (1 pound), cut into bite-size florets
  21. Two 15-ounce cans chickpeas, drained and rinsed
  22. 1/2 cup dried currants
  23. 1 1/2 cups pitted green olives, quartered
  1. 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. 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. 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. 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.

Suggested Pairing

Bright, medium-bodied Spanish white.



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