Tajine with Jerusalem Artichokes and White Bread

Ingredients

• 1 bunch coriander leaves
• 2 cloves garlic
• Salt
• 1 tbsp paprika powder
• 1 tsp ground cumin
• 0.5 tsp Ras el-Hanout
• 0.5 tsp Black pepper
• 4 tbsp olive oil
• 1 can saffron strands
• 750 g Jerusalem artichokes
• 4 shallots
• 150 g Carrots
• 1 red bell pepper
• 1 green bell pepper
• 2 Tomatoes
• coriander leaves for garnish

Instructions

1. 1.

   Soak the tajine pot in cold water for 30 minutes if it is unglazed.

2. 2.

   Wash and dry the coriander, remove leaves from stems. Peel garlic and finely chop with coriander. Mix with paprika, cumin, Ras el-Hanout, pepper, and 2 tbsp olive oil to make a sauce; season to taste. Grate saffron, add 150 ml water, let steep until yellow. Wash Jerusalem artichokes, boil for 3 minutes, shock in cold water, peel, and slice into ~1 cm thick rounds.

3. 3.

   Peel shallots and quarter or sixth them depending on size. Peel carrots and cut into sticks. Wash bell peppers, halve, deseed, and cut flesh into strips. Oil the tajine pot. Toss Jerusalem artichoke slices in prepared sauce and place in the pot. Layer remaining vegetables, tossing each layer in sauce and lightly salting. Cover with lid, place the tajine in an unheated oven at 200 °C, bake for about one hour. Gradually pour saffron water over the dish as it cooks.