WINTER RATATOUILLE

WINTER RATATOUILLE image

Yield 4 people

Number Of Ingredients 18

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1/4 C sunflower oil
2 tsp cumin seed
2 tsp carawy seed
1 leek sliced
2 tsp sweet smoked paprika
½ small butternut squash, peeled and cut into 1" dice
1 small parsnip, peeled and cut into 1" dice
1 small rutabega or turnip, peeled and cut into 1" dice
3 large or 6 small shiitake mushroom, cubed.
1 small potato, peeled and cut into 3 cm dice
1 can diced tomatoes, with juice
½ tbsp sugar
1 tbsp tomato purée
salt and black pepper
handful of spinach
200 ml water
1/4 preserved lemon, chopped
chopped parsley

Steps:

Pour two-thirds of the oil into a large, heavy-based pot and place on a medium-high heat. fry cumin and caraway seeds gently. Add the leeks, fry for five minutes, stirring occasionally, then stir in smoked paprika and fry one minute. Add the squash, turnip and parsnip and shiitakes, and fry for five minutes. tomatoes, sugar, tomato purée and plenty of salt and pepper, stir, then add enough water to half-submerge the veg. Cover, leave to simmer gently for 30 minutes while yu preheat oven to 400. season to taste. Use a slotted spoon to lift the vegetables from the pot and into a deep roasting tin in which they'll make a layer 2 inches thick.. Stir in spinach Pour in the liquid , cover, and bake for 30 minutes. At this point the vegetables should be very soft and most of the liquid should have evaporated. Stir in preserved lemon. Garnish with parsley, and serve with israeli couscous