Vegetarian Tagine with Potatoes and Carrots

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Vegetarian Tagine with Potatoes and Carrots
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
372
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie372 kcal(18 %)
Protein8.83 g(9 %)
Fat17.02 g(15 %)
Carbohydrates57.06 g(38 %)
Sugar added0 g(0 %)
Roughage8.77 g(29 %)
Vitamin A1,080.83 mg(135,104 %)
Vitamin D0 μg(0 %)
Vitamin E0.79 mg(7 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.07 mg(6 %)
Niacin3.24 mg(27 %)
Vitamin B₆0.41 mg(29 %)
Folate50.47 μg(17 %)
Pantothenic acid0.08 mg(1 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C59.93 mg(63 %)
Potassium1,420.98 mg(36 %)
Calcium94.73 mg(9 %)
Magnesium51.26 mg(17 %)
Iron3.17 mg(21 %)
Zinc0.72 mg(9 %)
Saturated fatty acids2.24 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 kilogram
3
2
2
1 handful
1 teaspoon
1 tablespoon
1 pinch
1 pinch
4 tablespoons
250 milliliters
100 grams
black Olives
freshly ground Pepper

Preparation steps

1.

Peel and rinse potatoes, cut into large pieces. Peel and rinse carrots, cut into large pieces as well. Rinse tomatoes and remove stalks, chop coarsely. Peel garlic and chop finely. Rinse cilantro, shake dry and chop finely. Mix fennel seeds with harissa, turmeric and cinnamon.

2.

Heat oil in a large tagine (or a pot). Saute potatoes and carrots briefly. Add garlic, sprinkle with about half of spice mixture and saute briefly. Add broth and simmer, covered, for about 25 minutes on low heat. Add half of cilantro leaves and olives and simmer for 5 more minutes. Season with salt and pepper. Sprinkle with remaining spice mixture and garnish with cilantro leaves. Serve.