Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Finely chopped onions |
2 eaches | Garlic cloves, pressed |
1 tablespoon | Berbere |
1 tablespoon | Hungarian paprika |
¼ cup | Ghee |
1 cup | Green beans, sliced |
1 cup | Carrots, chopped |
1 cup | Potatoes, cubed |
1 cup | Tomatoes, chopped |
¼ cup | Tomato paste |
2 cups | Vegetable stock |
\N \N | Salt & pepper |
¼ cup | Fresh parsley |
Saute onions, garlic, berbere & paprika in ghee for 2 minutes. Add beans, carrots & potatoes. Saute for 10 minutes, stirring occasionally to prevent burning. Add tomatoes, tomato paste & stock.
Bring to a boil, cover & simmer for 15 minutes or until the vegetables are tender.
Add salt & pepper to taste & mix in the parsley.
"Sundays at Moosewood Restaurant Cookbook"