Root Vegetable Tagine with Apricots and Rosemary
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-simmered stew of root vegetables, apricots, and aromatic spices like cinnamon and cumin. Can be eaten as a substantial side or served over grains for a complete vegetarian meal.
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Nutrition & ingredients
Ingredients
serves 4- 2 Tablespoons avocado or olive oil
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 cloves garlic (minced)
- 1/2 large onion (chopped)
- 1 large turnip (peeled and cut into chunks)
- 1 large sweet potato (peeled and cut into chunks)
- 1 rutabaga (peeled and cut into chunks)
- 4 carrots (peeled and cut into chunks)
- 3 parsnips (peeled and cut into chunks)
- 1/4 cup dried apricots
- 1 1/2 cups veggie broth
- 1 navel orange (juiced)
- 2 teaspoons maple syrup
- 2 teaspoons + extra for topping fresh rosemary (finely chopped)
- sea salt and pepper (to taste)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 619mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1735mg
- Calcium
- 228mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 619MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.