Serves: Serves 6-8
- 2 large carrots, peeled and cut into ¾-inch pieces
- 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 ¾-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
- If new, soak both portions of a 3-quart clay cooker for 30 minutes in cold water. If the pot has been used before, soak both parts for only 15 minutes. Drain and pat dry before using.
- Combine the carrots, celery, raisins, garlic, leek, winter squash, potatoes, rutabagas, turnips, and olive oil in the bottom portion of the clay cooker. 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 oven and let stand, covered, for 10 minutes. Sprinkle with the cilantro and preserved lemons. Serve hot from the oven or at room temperature.