Every month Luxembourg foodies Gintare Parulyte and Antje Taiga Jandrig share a mouth-watering recipe from their blog, Terre Kitchen
Photo: Terre Kitchen
Terre Kitchen: Start the new year with a tasty treat by having a go at making this palate-pleasing recipe from Luxembourg foodies Gintare Parulyte and Antje Taiga Jandrig.
This delicious stew is an all-year highlight as its ingredients can be found easily throughout every season, say the chefs behind Terre Kitchen. “It’s very easy to make and the enchanting smells will not only imbue your kitchen with Middle Eastern aromas, but also the homes around you, to your neighbours’ envious distress.”
The stew can be served on its own or accompanied with a grain of your choosing.
Ingredients to serve 4 people
2 onions, halved and finely sliced 4 garlic cloves, finely sliced Small pinch of saffron 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 1/2 tsp ground coriander 2 tsp ground cumin 1 tsp red chilli flakes 2 tsp agave syrup Juice of 1 orange 400ml water 2 bulbs fennel, trimmed and coarsely chopped, leaves kept for topping 2 sweet potatoes, peeled and cubed 4 parsnips, peeled and cubed 5 carrots, peeled and sliced 1 handful dried pitted dates, chopped Salt and pepper, to taste Handful coriander leaves, finely chopped Handful flat leaf parsley, finely chopped Handful dill, finely chopped 1 pot of Greek yoghurt Almond flakes, chopped
How to make it
Heat olive oil in a big pan with a lid. Add the onions and sauté until transparent (6-8 minutes). Add the garlic and sauté for another minute. Add the spices, agave syrup, orange juice and water. Cook for 1 minute. Add the fennel, sweet potatoes, parsnip, carrots and dates. Mix well, then cover with the lid and cook for 40-50 minutes until all the vegetables are cooked and the mixture achieves a stew-like consistency. Check and stir from time to time in order to prevent burning. Season to taste.
To serve, place the stew into bowls. Add a dollop of Greek yoghurt, then top with coriander, flat leaf parsley, dill, as well as the fennel greens. Sprinkle with flaked almonds and enjoy!