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Chermoula is a piquant flavorful sauce used throughout North Africa. Seven Vegetable Tagine with Chermoula Yield: 6 (10-ounce) portions Preparation time: 1 to 1½ hours (depending on the size of the vegetables) Shelf life: at least 4 days Vegetarian dishes can sometimes suffer from bland flavors. Not so this vibrant melange where chermoula, a piquant flavorful sauce used throughout North Africa, packs a delicious punch. This recipe was inspired by a tagine served at Zitoune, Alain Bennouna's Moroccan restaurant in Mamaroneck, N.Y. For the tagine: ¹⁄3 cup olive oil 1 medium onion, peeled and grated (about ½ cup) 1 teaspoon minced garlic 1 (14-ounce) can diced tomatoes, undrained 1 teaspoon sweet paprika ½ teaspoon ground cumin ½ teaspoon ground ginger generous pinch saffron threads 6 ounces baby carrots, peeled 6 ounces young parsnips, peeled and quartered 6 ounces small rutabagas, peeled and quartered (if large, cut into 1¼-inch cubes) 6 ounces small turnips, peeled and quartered (if large, cut into 1¼-inch cubes) 8 fingerling or small Yukon gold potatoes, scrubbed 12 small boiling onions, peeled 10 ounces small zucchini, cut in 1-inch lengths salt and freshly ground black pepper For the chermoula: ¾ cup packed cilantro leaves ¼ cup packed flat-leaf parsley leaves 1 tablespoon chopped garlic 1 tablespoon sweet or smoked paprika 1½ teaspoons grated fresh ginger 2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground coriander ¹⁄8 teaspoon cayenne pepper 1½ tablespoons olive oil 1 tablespoon freshly squeezed lemon juice ½ teaspoon kosher salt 1. In a large Dutch oven or saucepan over medium, heat the oil. Add the grated onion and garlic and saute until softened but not brown, about 2 minutes. Stir in the tomatoes, paprika, cumin, ginger and saffron and bring to a gentle boil. 2. Add 1 cup of water along with the carrots and cook until half-done, about 10 minutes. Add the parsnips, rutabagas, turnips and potatoes and 2 more cups of water. 3. Lay a piece of parchment paper on top of the vegetables, cover the pan and gently boil for 10 minutes. Add the onions and zucchini, re-cover and continue to cook just until the vegetables are tender when pierced with the tip of a knife. Season with salt and pepper. 4. Meanwhile, prepare the chermoula: In a food processor, combine the cilantro, parsley, garlic, paprika, ginger, cumin, turmeric, coriander and cayenne and pulse until roughly chopped. Add the olive oil, lemon juice and salt FIND INGREDIENT and pulse into a chunky-smooth sauce. Adjust to taste. Stir into the tagine and simmer briefly before serving. cost worksheets at NUTRITIONAL DATA (per 10-ounce portion): Calories: 260; Cholesterol: 0 mg; Sodium: 370 mg; Fat: 15 g; Dietary Fiber: 7 g. Joanna Pruess is a regular contributor to Specialty Food Magazine. specialtyfood.com/ onlinehighlights. JANUARY/FEBRUARY 2013 97