Tina Atchley

Easy Root Tangine

This is a nourishing recipe ideal for late fall and winter when you want something a little warming.  Experiment! Switch out the root veggies or greens for things you like or let your taste buds expand by trying something new.

  • 1 onion
  • 3-4 Minced garlic cloves
  • 1/2 Butternut squash-peeled and cubed
  • 1 sweet potato-any variety
  • 1-2 parsnips-cubed
  • Minced jalapeno
  • Basil leaves chopped
  • 2 cups chopped swiss chard, kale, or collards
  1. Saute the onion and garlic in ghee, coconut oil, or plain water. 
  2. Add the remaining ingredients through the jalapeño and 1/2 cup water.
  3. Cover and cook over medium heat for 30-40 minutes until the squash and sweet potato are soft. 
  4. Watch and add water as necessary to keep the veggies steaming without burning. 
  5. Add the chopped greens and basil and let wilt for a few minutes.