Why is this tajine referring to springtime? Because we were in Morocco during spring and that’s when we learned how to prepare it. We use our own ras el hanout spice mix, based on the one we learned in Marrakech. And if you want to swing to some fitting vibes while cooking, here is our curated playlist that will sway your hips.
500g Sweet potatoes
150g Pumpkin flesh
100g Chestnut mushrooms
20g Celery root
½ Solo Garlic (or 3 cloves)
1 Small chilli pepper
50ml Fresh cream
Olive oil (for the tajine)
Ras el hanout (to taste)
Salt (for aubergines)
- Chop all your larger veggies in ca 3-5 cm pieces. Salt the aubergine pieces (to prevent discolouration). Cut up the shallot & chilli pepper in pieces of 1cm. Cut the celery brunoise (not your thing? There are tools for that. Also not your thing? Rasp it.) Mince the garlic on a ginger/garlic rasp.
“Geez, why oh why do I have to go through all this trouble?”
Tajine lives off all the aromas being released. Additionally, one type of texture is less enjoyable. And we want you to enjoy this dish to the max – see it as a mindful moment of choppery (but of course you can always choose to not do that, we are not judging, we just want you to love the result ;))
- Heat your tajine with some olive oil. Toss in the garlic and onion. Wait for a minute and add the yams. Spice with ras el hanout to your taste. Close the lid for 5 minutes.
- Add the pumpkin and the aubergine. Close the lid for 5 minutes.
- Add some water and the carrots. Close the lid for 5 minutes.
- Add cream, mushrooms, chilli, celery and another dash of the ras el hanout to your taste. Close the lid for 10 minutes. But do check regularly the fluid level and stir. Make sure it doesn’t burn or stick to the bottom, add more water if needed.
- Your vegetable tajine is ready when all the veggies are cooked to your wishes.
If you happen to have a chilli plant, decorate with some chilli blossoms and a green leaf.
What if you don’t have a tajine? You can use a wok or a deep frying pan instead. The result will be a little different but still delicious. Note that you will have to then adjust your cooking time. (We cannot generally say to what as it really depends on too many factors, grab a fork and bite into the veggies, it seems to be a thing 😉
Here are the exact things we used:
- Sweet potatoes: we got ours at Lindenhoff
- Pumpkin: we used the Hokkaido variety
- Carrots: we got ours from G. J. Van der Kooy
- Aubergine: we got ours from G. J. Van der Kooy
- Chestnut mushrooms: we got ours at Lindenhoff
- Shallot: we got ours from G. J. Van der Kooy
- Garlic: we used Solo and bought ours at Sligro Forepark, Den Haag
- Chilli pepper: we harvest our own (grown in a pot)
- Cream: we buy ours fresh from the farmer, Pur Natur is lovely, too
- Olive Oil: we used Finca Forata
- Ras el hanout: We make our own according to an old family recipe. You can find our recipe here
- Salt: we used Jozo met Jodium
- Water: we just use tap water but filter it with Brita; we like their cartridge recycling program.
- Plate: we used a soup plate from Villeroy & Boch, Modern Grace collection
- Tajine dish: you might now that we are very fond of Emile Henry…
- The pitcher and tea glass are Vintage (from Morocco and Turkey)
- Table runner: made by Fabulously Dutch, alas sold out already…