Naturally Gluten-Free: Root Veggie Tagine with Lemon & Artichokes

Rough month for the gfveghead! Not so many posts. Truth be told, there hasn’t been much cooking going on of late. Just scrounging for scraps in the back of the fridge. And living off homemade olives, of course.

First night back in the kitchen and I’m confronted with lots of root veggies. I could do the roasted root veggie thang but I am kind of in the mood for something different… exotique… je ne sais… tagine. Yes! That’s it. Veggie tagine. Woohoo.

Root Veggie Tagine with Lemon & Artichokes

• 3 large potatoes
• 2 parsnips
• 3 stalks celery
• 1 large yellow beet
• 1 onion
• 2 T olive oil
• 4 cloves garlic
• 1 cup artichoke hearts
• 1 lemon
• 4 cups veggie broth
• 1 1/2 tsp cumin seeds
• 1 tsp ground coriander
• 3/4 tsp turmeric
• 1/4 tsp ground ginger
• salt & pepper to taste

Deeee-rec-shons: Cube up the first five ingredients into 1 1/2″ squares. (By the way, feel free to use whichever root veggies you have on hand – pick yer potato (red, yukon, purple, Idaho, youdahoe, you name it, whatevs), carrots, turnips, parsnips, beets, yadda blahdda.) In a big ol’ dutch oven, pour two tablespoons of olive oil and heat on medium high. Throw in the beggietables and Stir McStir. Coarsely chop ze gaaaahlic and throw into the pot. Stir McStir. When the outside 1/8th of the veggies begins to turn translucent, add the veg broth and dry spices (cumin, coriander, turmeric, pepper and ginger). Bring to a boil. Layer the artichokes and lemon slices on top of the stewing veggies. Cover loosely so some steam can still escape and turn down the heat to a simmer. Let simmer happily for about 30 minutes until the veggies are cooked through. Serve over rice. Boom.