Veggie Tanjine

I came across a recipe for "Slow Cooker Root Vegetable Tanjine" the other day while searching for new crockpot recipes. Tanjine is a North African dish traditionally cooked in a clay pot with the same name. I tried it on Monday for dinner and it was great, my first time cooking Moroccan food! It worked great with veggies from my CSA share because I just so happened to have parsnips, turnips and tons of carrots! (what was I going to do with turnips and parsnips anyway?). I substituted dried peaches for apricots and omitted the prunes because I didn't have any. If I were to make this again, I would probably use potatoes and peppers in it too for some more diversity.

Root Veggie Tanjine:
* 1 pound parsnips, peeled and diced
* 1 pound turnips, peeled and diced
* 2 medium onions, chopped
* 1 pound carrots, peeled and diced
* 6 dried apricots, chopped
* 4 pitted prunes, chopped
* 1 teaspoon ground turmeric
* 1 teaspoon ground cumin
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cayenne pepper
* 1 tablespoon dried parsley
* 1 tablespoon dried cilantro
* 1 (14 ounce) can vegetable broth

1. In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. Pour in the vegetable broth.
2. Cover, and cook 9 hours on Low.

I served the tanjine with rice, although I think serving it with couscous is a little more authentic. :) Enjoy!