Sweet potato & parsnip tagine with dates and coriander from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 98) by Rukmini Iyer

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Notes about this recipe

  • AnitaNgaire on May 13, 2025

    Really delicious! Good flavour, but not too spicy for our less spice tolerant family members. We served with a good multigrain sourdough, because it's what we had. This was great for sopping up the juices, I'd choose a flatbread or bread over couscous I think. I must remember to use Ras el Hanout more often :)

  • louisewint on November 09, 2022

    We didn't enjoy this. Some of the sweet potato that wasn't completely submerged wasn't cooked through after 65 minutes. Dates were tasty addition. The ras el hanout was too overpowering, so be wary of adding it all in - but it depends on your ras el hanout of course. Wouldn't make again.

  • Hannaha100 on November 25, 2020

    500g parsnips = 5 parsnips. Used frozen sweet potato. Had to cut cooking time short to 45 mins due to complaints and was fine. Would do full time if poss though. We had with flatbread (recipe suggests flatbread or couscous). DH and I liked this, girls ate some parsnip under duress. M1 didn't like the "sauce" (? Ras el hanout). One to repeat when they're a bit older maybe. Toasted almonds were a surprise success.

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