Stranger Foods

Sweet potato & parsnip tagine with dates & coriander

Serves 4 | Prep 10 mins | Cook 1 hr

Tagines are traditionally ‘throw-everything-into-the-pot-and-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.

Source: The Green Roasting Tin

Ingredients

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Imperial

x0.5

500 g parsnips, peeled and cut into 1 cm slices
500 g sweet potatoes, peeled and cut into 1 cm half-moons
5 spring onions, finely chopped
2 cloves garlic, crushed
5 cm ginger, grated
1 bay leaf
2 heaped teaspoons ras el hanout
1 tsp sea salt
10 nice plump dates, halved
400 ml passata
400 ml vegetable stock
handful fresh coriander, roughly chopped
handful toasted almonds

Instructions

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°F

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Preheat the oven to 180°C fan/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 .
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.

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