Moroccan cuisine · Vegetable Dishes

Tajine Lift bel Zaitoun

Turnip cubes braised tender with green olives, cumin and garlic in a saffron broth.

Ingredients · for 4 servings

• 2 turnips
• 150 g green olives
• 2 onions
• 4 cloves of garlic
• 1 pinch saffron threads
• 1.5 tsp cumin
• 1 tsp paprika (sweet)
• 1 lemon
• 1/2 bunch flat-leaf parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the turnips and cut into 3 cm cubes; soak the olives in plenty of water for 5 min. and drain, so they aren't too salty.
2. Cut the onions into half-rings, chop the garlic, and sauté both in the olive oil in a wide pot over medium heat for 6 min. until translucent.
3. Sprinkle in the saffron, cumin and paprika and toast for 1 min. until the spices release their aroma.
4. Add the turnip cubes, top up with 300 ml water, season lightly with salt and pepper, and braise covered over low heat for 30 min.
5. Add the olives and simmer uncovered for another 10 min. until the turnips are tender and the broth has reduced to a rich sauce.
6. Season with the lemon juice, sprinkle with chopped parsley, and serve hot with bread.