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 |
| Salt | |
| 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