Vegetable tagine with chermoula sauce
Alcoholic beverages
Chermoula is a marinade that Moroccans, Algerians and Tunisians use in their cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. It has a beautiful aroma, rich flavor and is super healthy. <br /> <br />If you use heirloom (Very small) carrots and beets, you don't need to peel or cut them, just remove their leaves (don't discard them though) and wash thoroughly. If the beets have fresh and healthy looking leaves – meaning green and stiff – add them to the tagine pot with the kale.
Share:
0
33
0
Comments