Moroccan vegetables

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Submitted by Joanne Davidson


  • 1 large potato (peeled and diced)
  • 1 large yam (peeled and diced)
  • 2 carrots (peeled and diced)
  • 1 onion
  • 1 tbsp. olive oil
  • 1/4 cup butter – melted
  • 1/4 cup honey
  • 2 tbsp. Moroccan La Kama spice
  • 2 cups chicken stock


Saute the above root vegetables and onion in olive oil for ~ 20 minutes. Add 1/4 cup melted butter, ¼ cup liquid honey, 2 tablespoons of Moroccan La Kama spice (can be bought at Yates St Market; produced on Salt Spring Island), and 2 cups of chicken stock. Simmer for 30-45 minutes on low heat until vegetables are soft. Serve over rice, or as a separate veggie dish. (optional ~ 1/4 to 1/3 cup of wine added before the chicken stock)

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