Moroccan-Spiced Vegetables
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 large
Onion1 large
Zucchini2 small
Carrot2 tbsps
Extra-Virgin Olive Oil1 tsp
Turmeric1 tsp
Ground Cumin1 tsp
Ground GingerDirections:
1
Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic
2
Trim fennel stalks flush with bulb, discarding stalks
3
Halve bulb and core
4
Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups
5
Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups
6
Cut enough carrot into 1/4-inch dice to measure 2/3 cup
7
Peel tomato (see below), reserving boiling water and ice water, and seed
8
Cut enough tomato into 1/4-inch dice to measure 3/4 cup
9
Add carrot to boiling water and cook 1 minute
10
Drain carrot in a colander
11
Transfer carrot to ice water to stop cooking and drain
12
In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened
13
Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes
14
Add spices and cook, stirring, 1 minute
15
Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes
16
Keep vegetables warm, partially covered
17
Vegetables may be prepared 1 day ahead and chilled, covered
18
Reheat vegetables with 1 to 2 tablespoons water
19
Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic
20
Trim fennel stalks flush with bulb, discarding stalks
21
Halve bulb and core
22
Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups
23
Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups
24
Cut enough carrot into 1/4-inch dice to measure 2/3 cup
25
Peel tomato (see below), reserving boiling water and ice water, and seed
26
Cut enough tomato into 1/4-inch dice to measure 3/4 cup
27
Add carrot to boiling water and cook 1 minute
28
Drain carrot in a colander
29
Transfer carrot to ice water to stop cooking and drain
30
In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened
31
Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes
32
Add spices and cook, stirring, 1 minute
33
Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes
34
Keep vegetables warm, partially covered
35
Vegetables may be prepared 1 day ahead and chilled, covered
36
Reheat vegetables with 1 to 2 tablespoons water
37
To peel tomatoes: Have ready a bowl of ice and cold water
38
Cut an X in blossom end of each tomato
39
In a saucepan of boiling water blanch tomatoes 10 seconds
40
Transfer tomatoes with a slotted spoon to ice water to stop cooking
41
Peel tomatoes
42
Have ready a bowl of ice and cold water
43
Cut an X in blossom end of each tomato
44
In a saucepan of boiling water blanch tomatoes 10 seconds
45
Transfer tomatoes with a slotted spoon to ice water to stop cooking
46
Peel tomatoes