This Christmas holidays are yet again a special season for sharing and socializing and food will as expected play a major role.
We decided to put together something for the leftovers of turkey, carrots and parsnips. This is something great with spicy Moroccan stew.
Fruity turkey tagine is a special recipe for the season.
Although this takes a while to prepare, about an hour, the taste and nutritional value makes it worth the sweat.
Lets go straight to getting this done:
- 1 tbsp olive oil
- 1 red onion, thickly sliced
- 3 carrots, thickly sliced on the diagonal
- 3 parsnips, thickly sliced on the diagonal
- 2 garlic cloves, crushed
- 2 tsp ras el hanout
- 500ml turkey or chicken stock
- 400g can chopped tomatoes
- 400g can chickpeas, drained and rinsed
- 140g mixture of dried apricots and prunes, roughly chopped
- 300g leftover turkey, cut into chunks
- good drizzle of clear honey
- ½ small bunch coriander, roughly chopped
- 1 tbsp flaked almonds
- couscous, to serve
- Greek yogurt, to serve
How to prepare
Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
Food is ready!
This is an original Healthfoodsolution.com article. Feel free to leave comments and questions below this post.