VCE: Spicy Potato, Tomato, And Pepper Tagine

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* Exported from MasterCook *

 

Spicy Potato, Tomato, And Pepper Tagine

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 284

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***THE SAUCE***

6 garlic cloves

Salt

2 teaspoons paprika

1/2 teaspoon ground cumin

1/4 teaspoon cayenne

3/4 cup chopped parsley

1/2 cup chopped cilantro

1 lemon -- Juice of

3 tablespoons apple cider vinegar

3 tablespoons olive oil

***THE VEGETABLES***

1 1/2 pounds fingerling or Yellow Finn or red potatoes -- scrubbed

24 2 inch celery pieces

3 large bell peppers

(1 red and 1 green and 1 yellow)

cut into 1 1/2-inch squares

4 ripe red or yellow tomatoes -- cut into eighths

Salt

Olive oil as needed

 

SERVES 4 TO 6

 

Inspired by (but many steps removed from) a Moroccan tangine, this

late-summer melange goes in a unfamiliar and exciting direction. Use an

olive oil with plenty of aroma and flavor.

 

In a large mortar, smash the garlic with salt, 1/2 teaspoon paprika, cumin,

and cayenne to make a smooth paste. Add the herbs and pound them to

release their flavors; they needn't break down completely. Stir in the

lemon juice, vinegar, and oil. Set aside.

 

Preheat the oven to 375F. Oil a large earthenware baking dish.

 

If using fingerlings, slice them in half lengthwise. Quarter other

potatoes lengthwise or cut them into chunks. Steam or parboil until barely

tender, about 10 minutes, then put them in a bowl with the rest of the

vegetables. Season with salt and toss with the sauce.

 

Transfer the mixture to the baking dish, drizzle oil over the top, cover

with foil, and bake for 35 minutes. Remove the foil and continue baking

for 15 minutes or until the vegetables are completely tender. Serve with

couscous, rice, or cracked wheat.

 

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