Mzoura
(Tunisian Spiced Parsnips) Recipe
Origin: Tunisia Period: Traditional
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Ingredients:
900g small parsnips, peeled and sliced
3 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tbsp harissa
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp honey
160ml vegetable stock
salt and black pepper, to taste
chopped coriander (cilantro) leaves, to garnish
Mzoura
(Tunisian Spiced Parsnips) Preparation:
Method:
Bring a pan of lightly-salted water to a boil. Add the parsnips and cook for about 8 minutes, or until almost tender. Drain well and set aside. Meanwhile, heat the oil in a frying pan and use to fry the onion and garlic for about 10 minutes, or until nicely browned. Add the harissa and spices. Fry for 2 minutes then add the parsnips and all the remaining ingredients. Cook for 10 minutes more, stirring frequently then transfer to a warmed plate, sprinkle with coriander and serve.
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Other recipes with vegetables and spices as primary ingredients:
Vegetable Marrow Pickle
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