Tagine Of Yams, Carrots And Prunes

• 3 tablespoons olive oil
• 1 tablespoon butter
• 25 -30 white pearl onions, blanched and peeled
• 900 g sweet potatoes, peeled and chunked
• 3 carrots, peeled and chunked
• 150 g ready to eat prunes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 teaspoons clear honey
• 450 ml vegetable stock
• 1/4 cup chopped fresh coriander
• 1/4 cup chopped of fresh mint

1. Heat oven to 200C / 400u0b0F.
2. Place olive oil and butter in a frying pan ar top safe casserole dish and heat.
3. Cook onions for 5 minutes, remove half and set aside.
4. Add potatoes and carrots, cook until lightly browned.
5. Add prunes, cinnamon, ginger and honey. add stock and season if desired.
6. Transfer to a lidded casserole dish (if not already using one). Cover and cook for 45 minutes.
7. Stir in reserved onions and cook for a further 10 minutes.
8. Stir through fresh herbs and serve with lots of cous cous or crusty bread.

olive oil, butter, onions, carrots, ready, ground cinnamon, ground ginger, clear honey, vegetable stock, fresh coriander, mint

Taken from www.food.com/recipe/tagine-of-yams-carrots-and-prunes-192239 (may not work)