Moroccan Tagine Vegetables

What I love about being part of a food community, is the amount of generous sharing that buzzes around us foodies. This week’s find, Saffron Road Moroccan Tagine Simmer Sauce was shared with me by a wonderful Chicago blogger, Yvonne Maffei of My Halal Kitchen. As I am co founder of Eat Write Retreat, a food bloggers conference held annually in DC, Yvonne was one of our fabulous participants this past May and was sponsored by the Saffron Road food company.

I honestly had never heard of Saffron Road products before this year’s conference and just from experiencing being with the delightful Yvonne, I knew I needed to know their line of foods. Their food line was just as spirited as Yvonne herself. I was drawn to choosing the Moroccan Tagine simmer sauce as I’m growing weary of putting together a zillion ingredients for a sauce.

Sweet and spicy with the just the right balance of dates and tamarind, the sauce goes beautifully with my melange of healthful vegetables all simmered down into a luscious vegetarian stew. But do try this sauce on chicken as well. Please take a peek at all their authentic products, they are as near as your grocer’s shelf!


3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon Garam Masala
6 large shallots, peeled and halved
2 large carrots, peeled and cut into 2 inch chunks
2 large parsnips, peeled and cut into 2 inch chunks
1 small sweet potato, peeled and cut into 2 inch chunks
1 cup peeled and cubed turnips
1 cup reduced sodium, low fat chicken or vegetable broth
1 ( 7 ounce) package Saffron Road Moroccan Tagine Simmer Sauce
1/4 cup fresh orange juice
1 tsp sea salt
½ cup diced dried apricots
2 teaspoons honey
1/4 teaspoon fresh ground black pepper

Garnish: 1/4 cup finely minced fresh parsley

1. Preheat the oven to 375F. Heat the oil in a large Dutch oven over medium heat. Add in the cumin and Garam Masala and heat for 1 minute.

2. Add in the shallots and saute for 3 minutes. Add in the carrots, parsnips, sweet potato and turnips and saute for 8-10 minutes until browned.

3. Add in the broth, Saffron Road Moroccan Tagine Simmer Sauce, orange juice and salt. Transfer the pan to the oven and bake covered for 45-50 minutes until the vegetables are very tender. During the last 10 minutes of cooking, mix in the apricots.

4. Drizzle in the honey and grind in the black pepper and mix well. Garnish with minced parsley.

All photographs and recipe testing by Olga Berman from Mango & Tomato.

This entry was posted on Tuesday, May 29th, 2012 at 6:00 am and is filed under Product Reviews, Recipes, Side Dishes, Vegetarian Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

4 Responses to “Moroccan Tagine Vegetables”

  1. Laura@MotherWouldKnow Says:

    This looks so good. Robyn, Olga (for photos) and Yvonne – what a powerful trio! I can’t wait to try the simmer sauce. Thinking of doing this tangine, adding some cubes of chicken and serving over cous cous.

  2. yvonne Says:

    Robyn, thanks so much for taking an interest in Saffron Road and for showcasing this delicous recipe. I’m so glad you liked it and hope your readers will give it a try, as well!

  3. Robyn Webb Says:

    Thanks for the comments Laura & Yvonne – Yes, I really do think this recipe (& the product) will be a huge hit!

  4. Kat Says:

    This looks really yummy. I may try it. What other kinds of veggies would be good in this?

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