Yield: 6 servings
|1½ pounds||New potatoes|
|1 each||Broccoli head, stem included|
|5 larges||Carrots, sliced in small rounds|
|1 small||Cauliflower, coarsely choppe|
|1 medium||Onion, coarsely chopped|
If potatoes are very small, leave them whole: if not quarter them.
Remove tough outer fibre of the broccoli stalk. Chop the whole thing.
Steam over boiling water the potatoes, broccoli stem, carrots & cauliflower. After 10 minutes, add the broccoli florets & steam for a few more minutes. Vegetables should be just tender.
Meanwhile, in a heavy skillet, saute the onions in half the ghee until they are transparent. Mix in the steamed vegetables except the broccoli florets. Cover & cook for 6 to 8 minutes, stirring frequently. Add broccoli & cook another 5 minutes. Heat remaining ghee & pass around at the table. Serve with injera.
"The Africa News Cookbook"
Submitted By MARK SATTERLY On 10-27-94