Vegetarian tagine cocotte
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11 rates
Preparation : 15 min
Cooking : 2 h 
Total time : 2 h 15 Rest : 0 min
10 people
4 carrots
1 zucchini
2 onions
2 yellow peppers
25 g of olive oil
8 garlic cloves
4 candied lemons
250 ml of white wine
100 g of white grapes
100 g of almonds
100 g of cherry tomatoes
1 bunch of parsley
1 pinch of fleur de sel
1 pinch of pepper
Associated products
RECIPE STEPS
1
Cut the carrots into slices about 1 cm thick and the zucchini into slices 1/2 cm thick.
- 4 carrots
- 1 zucchini
2
In the transparent bowl of the food processor, with the 4mm slicing disc, slice the onions and peppers.
- 2 onions
- 2 yellow peppers
Robot
3
On a high heat plate, heat the olive oil in the cocotte.
Add the carrots and sauté them for 5 minutes, stirring regularly with a silicone spatula or a wooden spoon.
- 4 carrots
- 25 g of olive oil
4
Add the zucchini, onions, bell peppers, garlic cloves, and candied lemons. Deglaze with white wine then cover.
Place the cocotte on the base of the Cook Expert and run the program.
- 1 zucchini
- 2 onions
- 2 yellow peppers
- 8 garlic cloves
- 4 candied lemons
- 250 ml of white wine
Simmering
02:00:00 / / 100°C
5
At the end of cooking, gently mix everything together.
Add the raisins, almonds and then the vine tomatoes, leaving the stalk on each tomato. Adjust the seasoning.
Continue cooking by running the program.
- 100 g of white grapes
- 100 g of cherry tomatoes
- 1 pinch of fleur de sel
- 1 pinch of pepper
- 100 g of almonds
Simmering
30:00 / / 100°C
6
When serving, sprinkle with freshly chopped flat parsley and enjoy with a good natural country bread.
- 1 bunch of parsley
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