12. Winter Vegetable Stew with Moroccan Flavors
Ingredients
- ¼ extra virgin olive oil
- 2 cups diced (½ inch) onions
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
- freshly ground black pepper
- 2 cups chopped (½ inch) peeled butternut squash
- 1 cup chopped (½ inch) carrot
- 1 cup chopped (½ inch) turnip
- 1 cup chopped (½ inch) parsnip
- 1 cup coarsely chopped fresh tomatoes
- ¼ cup chopped fresh cilantro
- 1 fresh lemon cut into 4 wedges
Instructions
- Heat oil in a large Dutch oven over medium low heat and add onions. Cook until the onions are golden, about 10 minutes. Add the garlic and the spices including the salt and a good grinding of black pepper. Cook, stirring for 1 minute.
- Add the squash, carrot, turnip, parsnip, tomatoes and ½ cup of water. Cover and cook over medium low heat until the vegetables are tender, about 15 minutes, adding more water if the mixture looks dry. Taste and add more salt if needed. Add the cilantro. Serve with the lemon wedges. Serves 4.
