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🍽️ Moroccan Jerusalem Artichoke Tajine with White Bread

196 kcal · 30 min · 4 servings

Ingredients

• 1 bunch cilantro leaves
• 2 garlic cloves
• salt
• 1 tbsp paprika powder
• 1 tsp ground cumin
• 0.5 tsp ras el hanout
• 0.5 tsp black pepper
• 4 tbsp olive oil
• 1 pinch saffron threads
• 750 g Jerusalem artichokes
• 4 shallots
• 150 g carrots
• 1 red bell pepper
• 1 green bell pepper
• 2 tomatoes
• cilantro leaves (for garnishing)

Instructions

1. 1. Soak an unglazed tajine pot in cold water for 30 minutes.
2. 2. Wash the coriander leaves and shake them dry.
3. 3. Pick the coriander leaves off the stems.
4. 4. Peel the garlic.
5. 5. Finely chop the garlic and coriander leaves together.
6. 6. Mix the mixture with paprika powder, cumin, ras el hanout, pepper, and 2 tablespoons of olive oil.
7. 7. Season the sauce to taste.
8. 8. Grate the saffron finely.
9. 9. Pour 150 milliliters of water over the saffron.
10. 10. Let the saffron steep until the water turns yellow.
11. 11. Wash the Jerusalem artichokes.
12. 12. Boil the Jerusalem artichokes for 3 minutes in boiling water.
13. 13. Shock the Jerusalem artichokes immediately with cold water.
14. 14. Peel the cooled Jerusalem artichokes.
15. 15. Slice the Jerusalem artichokes into approximately 1-centimeter thick slices.
16. 16. Peel the shallots.
17. 17. Quarter or sixth the shallots, depending on their size.
18. 18. Peel the carrots.
19. 19. Cut the carrots into batons.

Nutrition per serving

• kcal: 196
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 16 g