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Moroccan Vegetable Stew*

Active Time: 30 minutes / Cook Time: 60-65 minutes / Total Time: 1 ¼-1 ½ hours

Makes 6 servings (about 2 cups each)**

Chef’s Tip: Cubes are square. Rutabagas and potatoes are not. Some of your cubes will have rounded edges, and that’s perfectly okay! The important thing is that the vegetables are as close to the listed size as possible, so they cook in the correct time

Moroccan Vegetable Stew.JPG


  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped (about 1 ½ cups)
  • 4 parsnips, peeled, and cut into ½” thick slices
  • 1 small rutabaga, about 8 oz., peeled and cubed into about 1” pieces
  • 4 carrots, scrubbed well and cut into ½” thick slices
  • 1 large yellow potato, about 8 ounces, scrubbed well and cubed into about 1” pieces
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 quart vegetable broth, plus water as needed
  • ¼ teaspoon fine sea salt, plus more to taste
  • 6 tablespoons dried sweet cherries, chopped and divided
  • ¼ cup shelled, roasted pistachios, roughly chopped and divided
  • 5 oz. baby spinach
  • 6 tablespoons plain whole milk yogurt (dairy and non-dairy are both fine)
  • harissa, for serving
  • lemon wedges, for serving


  1. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion and cook, stirring often, until the onions are very tender and slightly golden, about 15 minutes. If the onions are browning too quickly, add a tablespoon of water to the pan.
  2. Add the parsnips and next 10 ingredients, (through salt) stir, and bring to a boil. (The liquid should be almost to the top of the vegetables, but not covering them.)
  3. Reduce the heat to medium-low or low, so that the stew simmers gently.
  4. Chop 3 tablespoons of the cherries and 2 tablespoons of the pistachios and add them to the stew. Cook the stew, covered, for 20 minutes. Stir occasionally to make sure none of the vegetables are sticking to the bottom of the pot.
  5. Remove the lid, stir the stew, and cook another 20-25 minutes, or until the vegetables are very tender. Stir occasionally.
  6. Use a potato masher to mash some of the vegetables into the stew, creating a slightly thicker consistency (optional).
  7. Stir in the spinach and heat just until wilted. Remove from the heat.
  8. Use a ladle to transfer servings to bowls. Top each serving with 1 tablespoon yogurt, ½ tablespoon cherries, and 1 teaspoon pistachios. Serve with lemon wedges and harissa, if desired.

*Don’t love parsnips and/or rutabagas? Celeriac, turnips, and additional carrots would also be delicious in this recipe.

**Starchy vegetables do not always fare well in the freezer. If you don’t want to use the remaining servings for lunches next week, share the love and pass them on! You can also halve the recipe easily.