Green Tagine

A Moroccan inspired, vegan casserole with braised chat potatoes, silverbeet, olives and broad beans.
Product: CHEF Demi Glace Liquid Concentrate
Category: Vegan, Vegetarian
Serves: 10

1kg chat potatoes, washed
3 large brown onion, sliced finely
8 eshallots, sliced finely
2 head trimmed fennel, sliced finely
3 tbsp cumin
8 black cardamom pods
6 bay leaves
60mL CHEF Demi GlaceLiquid Concentrate
2L water
400g broad beans, podded and shelled
1 preserved lemon, finely diced
1 bunch picked and washed silverbeet, sliced finely
300g pitted green olives
Zest and juice of 2 lemons


In a large pot with a lid, fry potatoes on medium heat in EVOO until golden (approx. 5 minutes).

Add onion, eshallots, fennel, spices, and bay leaves.

In a measuring jug, mix the CHEF Demi Glace Liquid Concentrate with the water and add to the pot.

Bring to the boil, lower to a simmer, cover and cook over low, stirring intermittently, for 20 minutes or until potatoes cooked through.

Add broad beans, preserved lemon, silverbeet, and cook for a further minute before removing from heat.

Add olives, lemon zest and juice.

Chef Tips

Serve over couscous.


CHEF Demi Glace Liquid Concentrate

Delicious base to create many of your signature sauces. The fact that it's both vegan and gluten free makes it extremely versatile across your menu.
Bring your culinary creations to life
Cut down preparation time and costs in the kitchen without compromising on quality.