Ethiopian vegetables

Yield: 4 Servings

Measure Ingredient
1 pounds Each of carrots, tiny red new potatoes, & broccoli
1 small Head cauliflower (about 1 lb)
4 tablespoons Butter or margarine
¼ teaspoon Each of ground cinnamon, ground cardamom, & ground ginger
⅛ teaspoon Each of ground cloves & turmeric
2 eaches Cloves garlic, minced or pressed
1 large Onion, finely chopped
\N \N Salt
\N \N Plain yogurt or cottage cheese.
\N \N Prepare the recipe for Injera (pancakes) (uploaded separately)

Cut carrots into ¼" thick slices .Scrub potatoes (cut into quarters if larger than bite-size). Cut flowerets off broccoli stalks. Cut off & discard tough base of stalks, peel stalks, & cut into ¼" thick slices. Break cauliflower into flowerets. Cut Arrange potatoes in a vegetable steamer & steam over boiling water until tender (sbout 15 min). Remove potatoes and let cool. Add water to steamer if needed.

Arrange carrots, broccoli stems & cauliflowerets in steamer. Steam until just tender (about 9 Melt 4 tablespoons of butter in a wide frying pan over medium heat. Stir in cinnamon, cardamom, ginger, cloves, turmeric, garlic, & onion. Cook stirring until onion is soft, then stir in carrots, broccoli stems, cauliflowerets & potatoes. Cook covered Pile the vegetables on top of Injera (pancakes). Pass yogurt or cottage cheese at the table, or can spoon a dollop on top of the veggies. Serve extra Injera to tear apart & scoop up the veggies.

It's traditional not to use utensils! Makes 4 to 6 servinSubj: Ethiopian vegetables

Similar recipes