Roasted Root Vegetables

This past winter, Ian and Allan and the girls came up north to snow shoe for the day. I didn't have time to drive into town for groceries and was able to build this dish from basics in the fridge and pantry.  It is based on a recipe from "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi" by Yotam Ottolenghi. The recipe has evolved since then to it's current state and is a favourite with friends and family. I try to make enough to ensure there are lots of left overs, because it stores very well and is better the next day as the favours blend.  

• 9 shallots, peeled,  I have substituted small onions and added garlic when I was out of shallots
• 3 large carrots, cut into 1 1/2" pieces,
• 3 large parsnips, peeled and quartered and cut into 3" strips
• 2 cups of sweet potatoes cut into 1" cubes
• 1 large celery root, cut into large cubes
• 1 small can of cooked chick peas
• 1 cup of vegetable broth
• olive oil
• 2 cinnamon stick
• 3 bay leaves 
• fresh ground pepper
• 1/4 teaspoon of cumin, smoked hot paprika, and chili flakes
• 1 tablespoon of chopped  fresh ginger
• 3 or 4 star anise depending on size
• kosher salt
• 1/2 cup of mixed dried fruit such as apricots, pitted prunes, and apples, cut into bite size pieces
• 1 preserved lemon
• 1 tablespoon harrissa
• crunchy sea salt
• 2 tablespoons coarsely chopped fresh cilantro

Place shallots, carrots, parsnips and celery root in a large tagine and toss with 3 tablespoons of olive oil and salt and pepper to taste.  Add cinnamon sticks, bay leaves,  star anise and spices. Toss again. Cover and bake for 30 minutes at 350F.

Remove from oven and add sweet potatoes,  vegetable broth,  chick peas, dried fruit  and ginger.  Cook for another 30 minutes.  Remove from oven, add chopped preserve lemon rind, and harrissa and mix well.  Sprinkle with coarse salt and chopped cilantro.

I often serve this over quinoa, made with preserved lemons and dried currents, particularly when there are vegetarians in the crowd.