Topic: Tagine

For this trip around with world with winter root vegetables we're headed to West Africa where yams, plantains, tomatoes, greens, garlic, ginger and chiles all figure prominently. In this recipe we've adapted asaro, a starchy root vegetable stew in a flavorful tomato- and chile-based sauce to our New England offerings. Traditionally, the dish is made with the yams, but carrots, sweet potatoes, squash, rutabagas, turnips are all good and readily available stand-ins. Firm, green plantains are a welcome addition but certainly not essential as the sauce rich with caramelized shallots, garlic and ginger is the perfect backdrop to whatever is in your crisper drawer. There is a slight but welcome heat from a single pepper dropped in whole to infuse the stew. Coconut milk supplies the richness and hearty greens help cut the richness while adding a contrasting, colorful punch. Serve topped with crunchy shallots, fresh herbs and a wedge of lime.

Food, lovingly prepared by hand figures prominently in Michelle Zauner’s memoir, Crying in H Mart. From shopping with her mother to learning from her and other Korean relatives how to prepare traditional dishes to nurturing her  mother through serious illness Zauner illustrates the power of food to nourish and sustain us. So recently, when suffering through a bad bout of the flu, I found myself drawn to her images of congee, the traditional rice porridge that makes appearances in many Asian cuisines, and is often served to people who are ill.

I perused the internet and my cookbooks; inventoried my pantry where I found rice, peanuts, black vinegar, sesame oil, garlic, chile oil and Smithereen Farm Organic Mermaiden Broth; checked the fridge for eggs, ginger, soy sauce and sriracha; took stock of this week’s bounty from my Boston Organics box - three good sized carrots, three watermelon radishes and crimini mushrooms (an On-Sale add-on item) and came up with a plan. Lucky for me, I also had scallions, cilantro and bok choy on hand.

Tagine is a North African dish, named for the earthenware dish in which it is traditionally cooked. Usually made with chicken we've adapted the warm essences of that part of the world to highlight winter's root vegetables - flavors like mildly earthy turmeric, citrusy coriander, bright lemon, peppery ginger, fresh cilantro plus the sweetness of dried fruit. Variations abound in this dish! Use whatever roots you've got on hand other than beets, unless you like your food tinged pink. Choose from the dried fruits in your pantry. Add olives if you love them or toasted nuts. Make it substantial with boneless, skinless chicken thighs.