Winter Vegetable Tagine

Winter Vegetable Tagine
Servings: 4


  • 3 tablespoons olive oil
  • 1 large onion, sliced
  • 1 tablespoon mild honey
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 6 tablespoons fresh orange juice (from 1 small orange)
  • 1 tablespoon fresh lemon juice, plus additional to taste
  • 1 pound small turnips (about 7), peeled and cut into eighths
  • 1 large carrot, peeled and cut into thick matchsticks
  • 8 ounces green beans, trimmed and but into 1 1/2-inch lengths
  • 8 green olives, such as picholine, pitted and halved
  • 1 small garlic clove, crushed
  • Harissa or cayenne pepper, to taste
  • Chopped fresh parsley, for garnish

Make It

1. In a wide, heavy pot over medium heat, warm the oil. Add the onion and cook until golden, about 5 minutes. Stir in the honey, salt and turmeric. Add 4 tablespoons of the orange juice and the lemon juice and bring to a simmer.

2. Stir in the turnip, carrot, green beans, olives and garlic. Cover and simmer until the vegetables are tender, 15 to 20 minutes.

3. Stir in the remaining 2 tablespoons of orange juice and the harissa, lemon juice and salt to taste. Garnish with the parsley and serve warm or at room temperature.