Tajine de légumes

Name: Tajine de légumes
Total time: 1 h 5 min
Yield: 4
Cuisine: Moroccan
Ingredients: 300 g Onions; 300 g Carrots; 300 g Courgette (zucchini); 300 g Potatoes; 200 g Turnip or pumpkin; 1 Tomato; 3 Garlic cloves; 60 ml Olive oil; 1 tsp Ground ginger; 1 tsp Ground turmeric; 1 tsp Ground cumin; 1 tsp Sweet paprika; 25 g Fresh coriander and parsley; 80 g Green olives; 200 ml Water; 1 tsp Salt

Légumes de saison dressés en cône sur une base d'oignons épicés, cuits à l'étouffée jusqu'à tendreté.

Source

Recette de Moroccan home kitchens · 🏺 Traditionnel · Moroccan household cooking

Cuisine familiale marocaine — The tagine is the everyday cooking vessel and dish of Morocco, and a vegetables-only version is standard home cooking, not a modern invention. The method — a wet, spiced onion base with the vegetables stood up in a cone and steamed under the lid — is the same whatever goes in the pot. There is no single author; the vegetables follow the season and the market.

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⏱ 65 min🍽 4 portions🔥 240 kcal🇲🇦 Maroc

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Étapes

Spread the sliced onions over the base of a wide pot, pour over the oil, and scatter on the garlic, all the spices and the grated tomato.
Now build the cone: stand the carrots, potatoes and turnip upright in the centre, leaning together, with the softer courgette added around the outside.
💡 Standing them in a peak is not just for looks — the harder roots sit at the hot centre and the quick-cooking courgette rides the cooler outside, so everything finishes together.
Season with the salt, pour the water gently down the side, cover and cook over low heat for 40 minutes.
Do not stir. Let the vegetables steam in place so they hold their shape rather than collapsing into a mush.
💡 Stirring is the instinct to resist. A tagine is layered on purpose; a spoon through it turns a handsome cone into vegetable soup.
Check a potato with a knife; when it slides in easily, scatter over the olives and the chopped herbs and cook 5 minutes more.
Serve from the pot with khobz. The vegetable juices and oil at the bottom are the sauce — spoon them up.

💡 Astuces

This is the everyday tagine of Moroccan homes on meat-free days, and it is genuinely built around vegetables — not a meat dish with the meat removed. Use whatever the market has: peas, artichokes, green beans and fennel all belong here.
The only liquid is 200 ml of water plus what the vegetables give off, so keep the heat genuinely low and the lid on. If it looks dry near the end, add a splash more water down the side rather than turning the heat up.