Prep Time: 15 minutes
Cook Time: 30-40 minutes or until soft
2 medium size carrots
1 large sweet potato
1 large potato
2 red onions (salad) diced
6 cloves of crushed garlic
1 cup of white wine
1 vanilla pod
1 cinnamon quill
1 star anise
2/3 cans peeled chopped tomatoes
1 jar Zest Moroccan Spice Paste
1 lt of vegetable stock or stock cube
20-30ml olive oil for cooking
salt and pepper
fresh coriander and mint, half roughly chopped
Peel all the root vegetables, cut into 2cm dice and then sauté in heavy based pan with a good splash of olive oil. Cook nice and gently over a low heat to slowly caramelize the vegetables (they don’t need to be cooked through) then set aside in oven proof dish.
Sweat off the onions and garlic until cooked, but not coloured. Add the split vanilla pod, star anise and cinnamon quill. Add the Moroccan Spice Paste and cook for a few minutes. Then add in the white wine and cook until almost evaporated. Add in the canned tomatoes then add this liquid to the oven proof dish with the root vegetables. Pour the vegetable stock over this, ensuring the vegetables are submerged in stock.
Cover with tight fitting lid or al foil and cook at 160-170°C until vegetables are cooked around 30/40 minutes, check during cooking time, you may need to add more stock if the mixture looks too dry.
When ready, check the seasoning, mix through half of the roughly chopped herbs, keeping the rest for garnish.
This is a hearty meal on its own; you can even add canned, drained chickpeas or lentils with the stock.
Created by : Gavin Hughes
The Byron at Byron