Tagine Of Yams, Carrots And Prunes - cooking recipe

Ingredients

3 tablespoons olive oil
1 tablespoon butter
25 -30 white pearl onions, blanched and peeled
900 g sweet potatoes, peeled and chunked
3 carrots, peeled and chunked
150 g ready to eat prunes
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 teaspoons clear honey
450 ml vegetable stock
1/4 cup chopped fresh coriander
1/4 cup chopped of fresh mint

Preparation

Heat oven to 200C / 400\u00b0F.
Place olive oil and butter in a frying pan ar top safe casserole dish and heat.
Cook onions for 5 minutes, remove half and set aside.
Add potatoes and carrots, cook until lightly browned.
Add prunes, cinnamon, ginger and honey. add stock and season if desired.
Transfer to a lidded casserole dish (if not already using one). Cover and cook for 45 minutes.
Stir in reserved onions and cook for a further 10 minutes.
Stir through fresh herbs and serve with lots of cous cous or crusty bread.