Recipe: Tagine of Mixed Vegetables

`INGREDIENTS:`
4 large potatoes peeled and chopped in 3/4 inch cubes	2 medium turnips, peeled and chopped in 3/4 inch cubes	3 medium carrots, peeled and cut in 1/4x1 inch lengths
4 medium zucchini, halved and cut in 5/8 inch lengths	3 celery stalks, cut diagonally in 5/8 inch slices	1 large onion, chopped in 5/8 inch cubes
4 cups water	6 cloves garlic	2 tablespoons olive oil
1 small red chili, chopped	1 teaspoon ground cumin	2 tablespoons finely chopped flat-leaved parsley
1 medium onion, chopped finely

`1`	Prepare potatoes and turnips, carrots, zucchini, cleery and onions.
`2`	In a large heavy-based pan bring water to boil.
`3`	Add potatoes, turnips, carrots, zucchini, celery, onion and garlic cloves. Cook vegetables until tender, about 15-20 minutes.
`4`	Heat oil in small pan and cook chili, cumin, parsley and chopped onion over medium heat for 5 minutes.
`5`	Add onion mixture to the boiled vegetables and their liquid and cook for about 10 minutes or until liquid has reduced and onion is cooked. Serve immediately.
`6`	NOTE: As zucchini cooks more quickly than other vegetables, remove from liquid with a slotted spoon after about 8 minutes. Add to pan with other vegetables.