Vegetable Tagine

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Vegetable Tagine
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
409
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie409 cal.(19 %)
Protein11 g(11 %)
Fat21 g(18 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage10.1 g(34 %)
Vitamin A1.9 mg(238 %)
Vitamin D0 μg(0 %)
Vitamin E5.6 mg(47 %)
Vitamin K113.5 μg(189 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.8 mg(57 %)
Folate109 μg(36 %)
Pantothenic acid1.5 mg(25 %)
Biotin13.8 μg(31 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C98 mg(103 %)
Potassium1,630 mg(41 %)
Calcium172 mg(17 %)
Magnesium110 mg(37 %)
Iron5.5 mg(37 %)
Iodine17 μg(9 %)
Zinc1.8 mg(23 %)
Saturated fatty acids3.1 g
Uric acid134 mg
Cholesterol0 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
6 floury potatoes
4 carrots
3 onions
4 small Zucchini
1 stalk Celery
6 Cherry tomatoes
1 bunch parsley
1 bunch cilantro (with root)
150 grams pitted, green Olives
½ Tbsp Ground allspice
½ Tbsp Cumin
½ Tbsp Turmeric
6 Tbsps olive oil
4 garlic cloves
salt
Long pepper
How healthy are the main ingredients?
Oliveolive oilCeleryparsleypotatocarrot

Preparation steps

1.

Rinse and peel potatoes and carrots. Peel onions, rinse celery and zucchini and cut all vegetables into elongated pieces. Rinse and halve tomatoes. Rinse parsley and a little cilantro, shake dry, pluck leaves and chop finely. Drain olives and chop very finely. Combine all spices with 5 tablespoons of olive oil and mix well. Peel garlic and squeeze through a garlic press, add 1 tablespoon of herbs, mix and set aside.

2.

Heat remaining oil in a tagine pot (alternatively, casserole with lid), saute carrots and sprinkle with 1 tablespoon of herbs. Add 3 tablespoons of spiced olive oil mixture and simmer, covered, for about 15 minutes. Add potatoes, onions and celery. Add 3 tablespoons of oil mixture and cook, covered, for 10 minutes.

3.

Add zucchini and cook for another 10 minutes. Finally add tomatoes with chopped olives and remaining herbs, mix well and cook, covered, for 5 more minutes. Season with salt and pepper. Serve garnished with cilantro root.

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