Recipe for Root Vegetable Stew Moroccan-Spiced, with Charmoula 
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Yield:
5
Ingredients:
Amount Ingredient
1/2 tsp cumin seed
1/2 tsp coriander seed
1 tsp sweet paprika
1 sm dried red chili, or 1/2 teaspoon hot red pepper flakes
4 whl cloves
1 x cinnamon stick
1 x bay leaf
2 tbl vegetable oil
2 x onions, cut into large dice
2 med -size red-skinned sweet potatoes, peeled and cut into small dice
2 x garlic cloves, minced
4 cup water
3 x parsnips, peeled and cut into large chunks
2 x carrots, peeled and cut into large dice
1 sm celery root, peeled and cut into large dice
2 tbl tomato paste
1 tsp salt
Freshly ground black pepper, to taste
1 tbl fresh lemon juice
Instructions:
Instructions: Combine spices and bay leaf in heavy pan over medium-low heat; toast for 10 minutes, stirring from time to time. Spices should get aromatic and toasty.

Cool, then grind to a fine powder. Set aside 1 1/2 teaspoons of spice mixture for charmoula.

Heat oil in Dutch oven, then add onions and sweet potatoes. Sweat for 10 minutes, until onions are tender. Stir in garlic and spice mixture. Cook for five minutes. Deglaze pan with water, then add parsnips, carrots, celery root, tomato paste, salt, pepper and lemon juice. Bring to a simmer, cover and cook for 20 minutes, until sweet potatoes have broken down and all vegetables are tender. Ladle into bowls. Drizzle the charmoula on top.

Serves five.

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