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1
teaspoon ground ginger |
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1
cinnamon stick, broken in pieces |
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2
lb/1 kg tomatoes, peeled, seeded and chopped |
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|
2
quarts/2 liters/3 1/4 pints chicken stock, more if needed
|
|
|
salt and pepper |
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1/4 cup/30 g/1 oz raisins |
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|
|
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For couscous: |
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1/2 cup/50 g/1 3/4 oz
slivered almonds |
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large pinch saffron threads |
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3
cups/625 g/ 1 1/4 lb couscous |
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|
3
tablespoons/45 g/1 1/2 oz butter |
1. Peel potatoes and cut in 2-3 pieces. Peel
parsnips and carrots and cut on the diagonal in 1-inch/2.5-cm
slices. Trim and peel celery root with a small knife and cut in
8 wedges. Cut butternut squash lengthwise in half and scoop out
seeds. Lay flat side on chopping board and cut away the skin.
Cut flesh in 1-inch/2.5-cm chunks. Strip coriander leaves from
stems. Chop and reserve leaves; add stems to bouquet garni.
2. Heat oil in large saucepan, add onion and
sauté until soft but not brown, 3-4 minutes. Stir in turmeric,
ginger and cinnamon and sauté until fragrant, about 30 seconds.
Stir in tomatoes and cook, stirring, until softened, 4-5
minutes. Stir in chicken stock, potatoes, parsnips, carrots,
celery root, bouquet garni, salt and pepper. Cover, bring to a
boil and simmer, stirring occasionally, 15-20 minutes.
3. Stir in squash, raisins, chili, and enough
stock to cover vegetables and continue simmering until they are
very tender, 10-15 minutes. Discard bouquet garni and cinnamon
stick, taste and adjust seasoning.
4. Meanwhile, toast almonds and prepare
couscous: Heat oven to 350°F/175°C/Gas4. Spread almonds on a
baking sheet, and toast in heated oven until lightly browned,
stirring once, 12-15 minutes. Pour 2-3 tablespoons boiling water
over saffron in a small bowl and leave to infuse. Put couscous
and butter in a large bowl, pour over boiling water and add
saffron and liquid.
Note: Types of couscous vary and may require more or less water,
so follow package instructions. Stir couscous quickly with a
fork and let stand until plump, about 5 minutes. Stir in salt
and pepper, taste and adjust seasoning.
5. Spoon couscous into 8 warmed shallow
bowls, making wells in center. With a slotted spoon, transfer
vegetables to the wells. Pour over broth, sprinkle with toasted
almonds and chopped coriander and serve at once.
Quick Fix
Best solution for overcooked roots is too
purée them: First dry them out by spreading on a baking sheet
and heating in a 350°F/175°C/Gas 4 oven until dry, 5-10 minutes.
Purée the roots in a processor or with an immersion blender, for
each 2 cups/375 g/3/4 lb of vegetable adding 1/4 cup/60 ml/2 fl
oz heavy cream and 2 tablespoons butter. If vegetable is
fibrous, work it through a sieve or food mill. Heat purée in a
saucepan, stirring, until very hot. It should fall easily from
the spoon; if too stiff, add more cream. Season purée to taste
with sugar, salt and pepper and spice of your choice. Serves 4.
This Recipe of the Month
selection comes from Anne Willan's
Cook It Right (Reader's Digest,
1998). To order a copy of Cook It Right, call
1-800-788-6262.
