Saturday, 8 March 2008
Carrot and celeriac tagine with bulgar wheat
I made this today because we got carrots 66p for a kilo, buy one package get one free. I also got a celeriac on clearance for 79p. Altogether, this entire dish cost under £2.00 and was lovely! This is exactly how I made it; if you can't find some of these ingredients, perhaps there are substitutes.
1 kg carrots, cut in chunks
1 celeriac, peeled and cut in chunks
1 large onion, peeled and chopped
1 can ASDA chickpea dahl
a handful of mixed sunflower seeds, pumpkin seeds and pine nuts
a tablespoon Swiss marigold vegan bouillon
Toss the vegetables in olive oil and black pepper in a roasting pan. Roast at a medium high heat until they are shrinking, getting golden brown on the edges and going sticky and yummy. This could take up to an hour. Stir frequently.
In the meantime, combine bulgur wheat, seeds and nuts and bouillon. Cover with boiling water and let stand until bulgur is absorbed. You might need to bring to a boil and simmer for a time over low heat, depending on how soft you want your bulgur. (I actually wanted couscous with this dish, but there is none in the cupboard at the moment, so bulgur it was!)
When the vegetables are roasted soft, sticky and golden, stir in the chickpea dahl and possibly some water to thin it down a bit. Serve over the cooked bulgur with wholemeal pita breads that you have run briefly under the tap and heated in the microwave to make them steamy and soft.