Slow Cooker Moroccan Vegetable Tagine

    9 hours 50 minutes

    This is a subtly spiced, very easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.

    61 people made this

    Serves: 8 

    • 500g parsnips, peeled and diced
    • 500g turnips, peeled and diced
    • 2 medium onions, chopped
    • 500g carrots, peeled and diced
    • 6 dried apricots, chopped
    • 4 pitted prunes, chopped
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cayenne pepper
    • 1 tablespoon dried parsley
    • 1 tablespoon dried coriander
    • 400ml liquid vegetable stock

    Preparation:50min  ›  Cook:9hours  ›  Ready in:9hours50min 

    1. In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots and prunes. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley and coriander. Pour in the vegetable stock.
    2. Cover and cook 9 hours on Low.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (43)


    this my first ever slow cooker recipe in a brand new slow cooker, followed all the steps added more few more veg as whats left in the fridge, smells great even before start, interested how it goes,  -  07 Jul 2012


    Thanks for the recipe, I added a bunch of extra vegetables, some tinned tomatoes and a splash of red wine to make it slightly richer, but the maroccan flavours were delicious  -  07 May 2012


    I like Morocca food, but this recipe is a little disappointing. The concept behind this recipe is great; the excecution is not. First, it takes a lot longer than about 45 min-1hr to peel and dice so many tubers, not 1/2 an hour. Second, 9 hours is so long that the vegetables get overcooked. Third, there's so little broth that you run the risk of eating steamed vegetables rather than stewed ones. For the amount of vegetables, there's not enough spice, so it comes out rather bland. My suggestions: less cooking time by an hour or two, double the spice and the broth (or mix in a second set of spices after you finish cooking), use only 3/4 lbs of each tuber and increase the amount of dried fruit. I suppose suggesting using chicken broth or adding meat would be a travesty, but it would help make it more flavorful.  -  09 Oct 2004  (Review from Allrecipes USA and Canada)