Sweet Potato and Parsnip Tagine With Dates and Coriander

Name: Rukmini Iyer Vegan Sweet Potato & Parsnip Tagine Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 500g parsnips, peeled and cut into 1cm slices; 500g sweet potatoes, peeled and cut into 1cm half-moons; 5 spring onions, finely chopped; 2 cloves of garlic, crushed; 5cm ginger, grated; 1 bay leaf; 2 heaped tsp ras el hanout; 1 tsp sea salt; 10 nice plump dates, halved; 400ml passata; 400ml vegetable stock; A handful of fresh coriander, roughly chopped; A handful of toasted almonds

by Rukmini Iyer from The Green Roasting Tin

This hearty sweet potato and parsnip traybake is a delicious vegan alternative to a traditional tagine.

Vegetarian Vegan Dairy-Free Tray Bake

Serves 4

Total 1 hr 10 min

Prep 10 min

Cook 1 hr

Easy

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Introduction from Rukmini Iyer

Tagines are traditionally ‘throw-everything-into-the-potand-wait’ sort of dishes. By all means use an actual tagine if you have one, but a roasting tin covered in foil works just as well. This is sweet and intense – serve with vegan yogurt and flatbreads or cous cous.

Ingredients

500g parsnips, peeled and cut into 1cm slices

500g sweet potatoes, peeled and cut into 1cm half-moons

5 spring onions, finely chopped

2 cloves of garlic, crushed

5cm ginger, grated

1 bay leaf

2 heaped tsp ras el hanout

1 tsp sea salt

10 nice plump dates, halved

400ml passata

400ml vegetable stock

A handful of fresh coriander, roughly chopped

A handful of toasted almonds

Method

Preheat the oven to 180°C fan/200°C/ gas 6.

Tip everything except the coriander and the toasted almonds into a roasting tin, mix well, then cover tightly with foil, transfer to the oven and roast for 1 hour.

Once cooked, give it another stir and taste for salt – adjust as needed. Scatter over the coriander and toasted almonds and serve hot, with cous cous or flatbreads.

Preview