Artichoke Tajine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.9 g | (90 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 58.8 μg | (98 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 1,428 mg | (36 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 bunch cilantro
- 2 garlic cloves
- salt
- 1 Tbsp ground paprika
- 1 tsp ground Cumin
- ½ tsp Ras el hanout
- ½ tsp black peppers
- 4 Tbsps olive oil
- 1 sm can Saffron
- 750 grams Jerusalem artichoke
- 4 shallots
- 150 grams carrots
- 1 Red Bell pepper
- 1 green Bell pepper
- 2 Tomatoes
- cilantro (for garnish)
Preparation steps
If unglazed, soak a tagine in cold water for 30 minutes.
Rinse cilantro, shake dry and pluck leaves from stems. Peel and mince garlic with cilantro leaves. Add paprika, cumin, ras el hanout, 2 tablespoons olive oil and season with salt and pepper. Grind saffron, dissolve in 150 ml (approximately .6 cup) of water and let rest until water turns yellow. Rince Jerusalem artichokes, boil for 3 minutes in water, shock in ice water and peel. Rinse tomatoes and cut into thick 1 cm (approximately 1/3 inch) slices. Peel shallots and cut into quarters or sixths, depending on size. Peel carrot and cut into sticks. Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips.
Grease tagine with oil. Place artichoke slices in sauce and pour into tagine. Layer the other vegetables on top, drizzling sauce and seasoning with salt after each layer. Cover with lid, place in a cold oven and bake at 200°C (approximately 390°F) for about 1 hour. Gradually add saffron water throughout cooking time.
Remove from oven, garnish with remaining cilantro and serve.
