This unusual, subtly sweet and spicy carrot tagine is made wonderfully rich and tangy with the last-minute addition of yoghurt. Serve it with plain buttered couscous, Wedding Couscous or Mixed Spring Greens with Golden Raisins & Couscous. It is also delicious with Long-grain Rice with Lemon & Toasted Almonds. (Recipes for these serving suggestions can all be found in the New Feast cookbook.)
Many people have little affection for cooked vegetables, possibly because they are often overcooked. This causes them to lose their inherent crisp texture and natural color and allows vitamins, minerals, and good taste substances to seep out into the cooking water. It is little wonder that many children are unenthusiastic about eating vegetables that have been prepared in such a way as to eliminate their interesting qualities. Some of the crisp texture of vegetables can be preserved by grilling or roasting them. As vegetables have a low protein content, no Maillard reactions take place, but the surfaces do caramelize.