Tajine Moroccan with Vegetables

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  • Fennel: 2 bulbs
  • Turnip: 6
  • Courgette: 2
  • Pea: 250 g
  • Potato: 6
  • Broccoli: 250 g
  • Garlic: 3 teeth
  • Vegetable broth without fat: 20 cl
  • Mix 4 spices: 1 coffee spoon
  • Salt: taste.
  • ground pepper


Arrange the vegetables in the tajine, after having arranged, washed, drained and cut into pieces. Drizzle them with the broth, season with salt and pepper, sprinkle with 4 spices and cover. Let ascertain during one hour. If necessary, add a little water and put a diffuser between the tajine and the heat source.

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