Moroccan Cuisine – Braised Vegetables Recipe

Elvis Elvis

This is a great dish to have as an accompaniment to grilled chicken. Ideally served with cous cous. I have added some onion seeds, but this is not essential if you can’t get hold of them.

Difficulty rating: Easy

Serves: 4

4 little gem lettuces, roughly torn
4 large carrots, peeled and roughly chopped
1 large onion, chopped finely
2 cloves of garlic, crushed
1 tbsp olive oil
100ml chicken or vegetable stock
50 ml dry white wine
4 oz baby new potatoes
1 x 400ml tin of artichokes, drained and rinsed
Salt and pepper to taste
1 tsp fennel seeds
1 – 2 tsp onion seeds

Moroccan Cuisine   Braised Vegetables Recipe

Heat the oil in a pan, when hot add the onion and garlic, allow to soften for about 5 min before adding the fennel seeds, carrots and potatoes. Coat in the oil and onion mixture and then add the potatoes and carrots. Pour over the wine followed by the stock. Cover the pan and allow to simmer over a low heat for 15 – 20 min. You want only a little amount of the wine and stock mixture remaining.

When the carrots and potatoes are tender, add the lettuce and artichokes and warm through. Don’t do this for too long as you want the lettuce to maintain it’s shape without going to limp. When these are warmed through, scatter over the onion seeds and serve.