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Root Vegetable Tagine

Serves 8.


    Root Vegetable Tagine

    A slow cooker is ideal for making this Moroccan-influenced dish. The long cooking time results in a meal that has a complex blend of flavours and smells heavenly. Consider serving this meal over brown rice or couscous with a dollop of yogurt stirred in for added richness and a spot of protein.


    Flavour boost

    While it may seem like a tedious extra step, browning meats or vegetables before adding them to a slow cooker has a big impact on the final flavour of your meal. The few extra minutes it takes will ensure that you end up with a richer flavour than can be achieved by slow cooking alone.


    Root Vegetable Tagine


    • 2 Tbsp (30 mL) coconut oil
    • 1 Vidalia onion, chopped
    • 1 medium fennel bulb, trimmed and chopped
    • 4 garlic cloves, minced
    • 1 Tbsp (15 mL) freshly grated ginger
    • 1 tsp (5 mL) ground cinnamon
    • 2 tsp (10 mL) each turmeric, ground cumin, and dried thyme
    • 1 large carrot, peeled and chopped into 3/4 in (2 cm) pieces
    • 2 large parsnips, peeled and chopped into 3/4 in (2 cm) pieces
    • 2 medium turnips, peeled and chopped into 3/4 in (2 cm) pieces
    • 2 dried bay leaves
    • 3/4 cup (180 mL) low-sodium vegetable stock
    • 1 - 28 oz (796 mL) can diced tomatoes
    • 2 cups (500 mL) cooked chickpeas
    • 8 dried apricots, cut into quarters
    • 1/2 cup (125 mL) toasted sliced almonds, for garnish
    • 1 Tbsp (15 mL) each chopped fresh mint, parsley, and cilantro, for garnish


    Per serving:

    • calories214
    • protein7g
    • fat8g
      • saturated fat3g
      • trans fat0g
    • carbohydrates32g
      • sugars10g
      • fibre9g
    • sodium71mg



    Heat oil in large frying pan over medium-high heat. Add onion and fennel, sauteu0301ing until softened and starting to brown, about 5 minutes. Stir in garlic, ginger, and spices, cooking for another minute.


    Transfer mixture to 5 quart (4.7 L) or 6 quart (5.7 L) slow cooker before stirring in carrots, parsnips, turnips, bay leaves, vegetable stock, diced tomatoes, chickpeas, and apricots. Cover and cook on low heat for 8 hours until vegetables are tender. Remove and discard bay leaves.


    Serve garnished with sliced almonds and a sprinkling of mixed herbs.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.