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Tagine with Cilantro Course: Soups & Stews
Diet: Vegetarian, Dairy Free, Vegan
Brenda Harper and Lauren Fawcett |

Tagine (tah-zheen) is a stew from North Africa that is slow-cooked in a special cone-shaped ceramic pot also called a tagine. You don’t need an authentic tagine pot to create this wonderfully spiced stew – a saucepan or other pot with a tightly-fitted lid will work just fine.

Since tagines rely heavily on root vegetables, the end of winter—before new harvests of spring crops arrive—is a great time to try your hand at making a tagine. 



  • 2 medium turnips, each cut into 6 wedges
  • 2 large carrots, about ½ pound, cut into 2-inch pieces and halved lengthwise
  • ½ pound Yukon Gold potatoes, peeled, and cut into 1-inch pieces
  • ½ cup finely chopped onion
  • 2 garlic cloves, finely chopped
  • 3 (2-inch x 1-inch) strips of orange peel
  • 3 Tablespoons chopped cilantro, (from Wild Rose Farm)
  • 12 pitted green olives, preferable Sicilian-style
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • 1 cup water, plus ¼ cup


  1. Place onion, garlic, cinnamon, ginger, coriander, turmeric, carrots, orange peel and 1 cup of water in pan, and stir to distribute ingredients. 

  2. Cover with a tight-fitting lid and set over medium-high heat until liquid boils, 2-3 minutes. Reduce heat and simmer for 8 minutes.

  3. Add turnips, potatoes and olives and cook until potatoes are easily pierced with fork, about 10 minutes.

  4. If pot is getting dry, add an additional  ¼ cup water.Transfer contents of the pot to a serving bowl and top with locally grown cilantro...the more the better!

Recipes you might like:
Roasted Cauliflower Soup
Butternut Apple Curry Bisque
Tri-County Chili
Creamed Turnips with Garlic & Onions