Fennel, Artichoke and Potato Tagine
The anise of the fennel bulb is mild and adds a hint of licorice to the delicately seasoned vegetables in this dish. The feta cheese adds the typical tangy note while boosting the protein.
I use either sweet or russet (Idaho) potatoes, but the sweet potatoes are more in keeping with traditional tagine flavors.
To toast seeds in a tagine:
In the bottom of a tagine, toast sesame seeds over medium-low heat, stirring frequently, for 1 to 2 minutes or just until seeds color slightly. Remove from tagine to cool or they will continue to cook, especially if the base is cast iron.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course, side dish
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturesalty, sweet
Type of Dishvegetable
- Medium tagine
- 3 tbsp avocado or olive oil 45 mL
- 2 red onions, each cut into eighths
- 2 cloves garlic, coarsely chopped
- 1 slice candied ginger, finely chopped
- 1 tbsp La Kama Spice Blend or Berbere 15 mL
- 1 large sweet: potato, cut into lengthwise wedges (about 1½ lbs/750 g) (see Notes)
- 2 cups diced fennel bulb 125 mL
- 1 can (14 oz/398 mL) artichoke hearts, drained and cut in half
- 1 cup crumbled or finely diced feta cheese 250 mL
- ½ cup toasted or plain sesame seeds (see Notes)
In the bottom of a flameproof tagine, heat oil over medium heat. Add red onions, garlic, ginger and spice blend and cook, stirring, for 5 minutes. Add sweet potato, fennel and artichokes. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 15 to 20 minutes or until vegetables are tender. Toss vegetables with feta cheese. Garnish with sesame seeds.
2011 Pat Crocker