Vegetable Tagine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 113.5 μg | (189 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,630 mg | (41 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
