Getting Some Morroccan Roots On

One of the fun parts of any CSA share (community supported agriculture) is the surprise of just which veggies and fruits are found in the box each week. We have tried all kinds of new tastes and found real excitement in exploring recipes to enjoy them. We received shares in both November and December from Ridgeland Harvest, our CSA, that were full of great root vegetables - turnips, rutabagas, beets, potatoes, carrots.

We don't often eat rutabagas and turnips so we wanted something tasty that could be a "keeper" recipe to return to annually when the bounty of root vegetables comes. We found a winter-satisfying recipe that really elevated them into something scrumptious - I know, I know, for some people root veggies are never described that way -
Morroccan Style Chicken with Root Vegetables from Epicurious.

Although it broke my 10-ingredient rule, we had everything the recipe called for on hand or a close substitute to keep it rocking. The roots used were rutabaga, turnips, carrots and sweet potatoes.We had home canned tomatoes; chicken stock; currants and even cilantro hanging around. Biggest prep time was just peeling & cutting up the veggies - about 7 cups worth. That took as long as the quick cooking of the stew.  But with curry, cumin and cinnamon perfuming the root vegetables, it was worth every chop. This is indeed a root-recipe keeper!