Moroccan Vegetable Stew & Jalapeno Scone


poetic escapades

aside, back to regular programming...!

This is a stew that comforts in the cold of Winter :)

Warm as a soft cashmere blanket on a cold, frosty day..

Gentle heat as welcome as from the burning wood at the fireplace..

Hearty as the expanse of the country side...

Complete with jalapeno scones, in case you need more of a palate awakening!

Moroccan Vegetable Stew

In season root vegetables, diced

half a head of cauliflower

any other winter vegetable

1 onion, diced fine

4 cloves of garlic, peeled and smashed

1/2 can of whole san marzano tomatoes

1/2 inch chunk of ginger grated

1 T sumac

1 T Ras el Hanout

2-1/2 or more cups of water

1/2 cup of cream

chives for garnish

salt, pepper and oil as needed

In a heavy bottomed pan, saute the onions, garlic and ginger until softened. Add the root vegetables and saute for a couple of minutes. Add the spice, tomatoes and other vegetables and one cup of water and bring to a boil. Add everything else and simmer for about 15 minutes, till the vegetables are soft. Adjust water content to desired soupy-ness and serve with garnish.