preparation

• Pour in a tagine 50 ml of olive oil. Cut the onions in slices and the same for the garlic. Place it on the olive oil. At this point the tagine is not on the heat yet.

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• Peel the potatoes, the carrots, courgettes, parsnip. And cut these and the tomatoes and celeriac in nice chunks. Place this all on top of the onions in the tagine. This is also the moment where you add the dry herbs. Now place the tagine (with the lid) on the fire for 5-10 minutes. This allows the onions and the garlic to fry in the olive oil.
• Now add the broth to the vegetables. Add as much as 5 centimeters in the tagine. Close it. Never let the tagine dry up, if needed you can always add more broth.
• Let the tagine simmer for around 40 minutes.
• Now add the honey and the prunes. Let it all simmer for another 15 minutes. If needed add some broth, but don’t overdo it.
• Add the tomato puree and some table spoons of broth. Let it all work together for 5 minutes.
  And your tagine is ready to be served.