Moroccan Rutabaga and Carrot Stew

Moroccan Rutabaga and Carrot Stew
Altered from Bon Appétit, January 2006

Serves 4-6

4-6 garlic cloves
2 tsp Hungarian sweet paprika
1 tsp salt
½ tsp ground black pepper
½ tsp ground coriander
½ tsp ground cumin
½ tsp turmeric

½ tsp fresh ginger, crushed or chopped finely

½ tsp cayenne pepper

pinch of saffron

1 cup water

2 Tb olive oil

4-6 tomatoes, chopped

2 Tb lemon juice

1 zucchini, chopped coarsely

1 rutabaga, peeled and chopped into half-inch cubes

4 carrots chopped coarsely

Prepare the vegetables: Heat oil in large saucepan over medium heat. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add rutabaga and carrots. Add squash 5 minutes later. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.

Serve over couscous or quinoa. Garnish with parsley, cilantro, and/or mint. Drizzle with yogurt if desired.