John Myers
Hot Vegetables in Tagine
The perfect hot vegetables in tagine recipe with a picture and simple step-by-step instructions.
- 750 g Paprika
- 4 Onion
- 4 Toes Garlic
- 200 ml White wine
- 2 tbsp Butter
- 1 tbsp Wine chilli jelly
- 1 tsp Sweet paprika powder
- 1 bunch Parsely
- Chili Sauce Murder
- Salt
- Wash the paprika, remove the stalk and core (including the seed septum) and cut into small pieces. Peel the onion and garlic and cut into small pieces.
- Mix the vegetables and distribute them in the tagine. Spread the paprika powder, wine-chilli jelly and chilli sauce over the vegetables and deglaze with white wine. Spread the flakes of butter on top and sprinkle with chopped parsley.
- Put the lid on and bring to a boil over medium heat. Stir and salt every now and then. The vegetables are ready when they are soft but still firm to the bite.
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