Yield: 4 Servings
|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|
|Plain yogurt or cottage cheese.|
|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