This Slow Cooker Chermoula Root Vegetable Tagine is everything I crave on a cozy evening. The tender celeriac, vibrant beets, and sweet carrots soak up all the herby, citrusy goodness of the chermoula.

It’s warm, hearty, and full of those comforting flavors that make you want to savor every bite. I love how effortless it is—just toss everything into the slow cooker and let it do the work.

Pair it with fluffy couscous or crusty bread to scoop up the sauce, and you’ve got a dish that feels as good as it tastes.

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Recipe Ingredients

• 1 small celeriac, peeled and cut into 1½-inch chunks
• 1 bunch of radishes, halved if large
• 1 bunch of baby beets, peeled and halved if large
• 1 bunch of baby carrots, scr믭 with ¾ inch of greens left on top
• 3 tablespoons of extra virgin olive oil
• 2 garlic cloves, finely chopped
• 2 teaspoons of finely grated ginger
• 1 large red onion, coarsely grated
• ½ teaspoon of chili flakes
• ½ teaspoon of ground turmeric
• 1½ teaspoons of ground cumin
• 4 tablespoons of finely chopped parsley
• 4 tablespoons of finely chopped cilantro
• 3 tablespoons of finely chopped preserved lemon rind
• A pinch of saffron threads, soaked in 1 tablespoon of hot water
• Salt and freshly ground black pepper, to taste

How To Make Slow Cooker Chermoula Root Vegetable Tagine

1. Prepare the Chermoula: Start by adding olive oil, garlic, ginger, grated onion, chili flakes, turmeric, and cumin to the slow cooker. Stir everything well to coat the base evenly and release the flavors.
2. Add the Fresh Herbs and Saffron: Stir in the parsley, cilantro, preserved lemon rind, and saffron with its soaking liquid. Mix in 4 tablespoons of water and season generously with salt and pepper.
3. Layer the Celeriac and Radishes: Place the chunks of celeriac and radishes into the slow cooker. Toss gently to coat them with the chermoula mixture so every piece is flavored.
4. Add the Beets and Start Cooking: Place the peeled and halved beets on top of the celeriac and radishes. Cover the slow cooker and set it to high for 1 hour, allowing the flavors to develop.
5. Incorporate the Carrots: After the first hour, add the scrubbed baby carrots, nestling them into the mixture. Cover and continue cooking on high for another 2 hours until all the vegetables are tender.
6. Final Seasoning Check: Once the vegetables are soft and flavorful, taste the dish and adjust the salt and pepper as needed. Serve warm with your favorite sides or bread.

Recipe Tips

• Use fresh parsley and cilantro for the chermoula to enhance the herby, vibrant flavor profile of the dish. Avoid dried herbs, as they lack the bold, fresh taste needed.
• Substitute baby potatoes or parsnips for celeriac if you prefer a slightly sweeter or starchier vegetable base in your tagine. Adjust cooking time for even tenderness.
• Add a handful of golden raisins or dried apricots for a touch of natural sweetness that balances the earthy and zesty notes of the chermoula sauce.
• If you don’t have saffron, a small pinch of ground turmeric can replicate the warm color and subtle flavor, though it won’t match saffron’s unique richness.

Recipe FAQs and Variations

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• Slow Cooker Spiced Carrot and Cumin Soup
• Seeded and Stuffed Carnival Squash In Slow Cooker
• Slow Cooker Mighty Minestrone