Serves: Makes 6 to 8 servings
- 2 large carrots, peeled and cut into ¾
- 2 stalks celery, cut into ¾-inch pieces
- 2 tablespoons golden or dark raisins
- 2 cloves garlic, bruised with knife
- 1 leek, trimmed and cut into ¾-inch pieces
- 8 ounces winter squash (such as butternut or acorn), peeled, seeded, and cut into ¾-inch cubes
- 8 ounces Yukon Gold or other potatoes, unpeeled, cut into ¾-inch cubes
- 8 ounces rutabagas, peeled and cut into ¾-inch cubes
- 8 ounces turnips, peeled and cut into 3⁄4-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1 (28-ounce) can Italian plum tomatoes with juices
- 1 teaspoon ground cumin
- 1 teaspoon Hungarian sweet paprika
- 1 teaspoon coarse salt
- 1 cinnamon stick
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, for garnish
- 2 tablespoons minced preserved lemons (optional)
Procedures:Eight different vegetables and such heady spices as cinnamon, cumin, and paprika all contribute to the flavor of this hearty stew. Feel free to add other vegetables, but avoid adding strongly flavored ones, such as cabbage, broccoli, or cauliflower, or any vegetables that won’t benefit from the long cooking time. If you have preserved lemons on hand, mince them and sprinkle on top of the stew just before serving.
- Combine the carrots, celery, raisins, garlic, leek, squash, potatoes, rutabagas, turnips, and olive oil in a large Dutch oven or other ovenproof pot. Add the tomatoes, cumin, paprika, and salt. Fold together until blended. Tuck in the cinnamon stick and bay leaf.
- Cover and place in a cold oven. Turn the oven to 450°F. Bake without disturbing for 1¾ hours. Remove from the oven and let stand, covered, for 10 minutes. Sprinkle with the cilantro and preserved lemons, if using. Serve hot from the oven or at room temperature.