Ethiopian vegetables
Yield: 4 Servings
Ingredients:
- 1 lb Each of carrots tiny red -new potatoes & broccoli
- 1 sm Head cauliflower (about 1 -lb)
- 4 tb Butter or margarine
- 1/4 ts Each of ground cinnamon -ground cardamom & ground -ginger
- 1/8 ts Each of ground cloves & -turmeric
- 2 ea Cloves garlic minced or -pressed
- 1 lg Onion
Instructions:
finely chopped Salt Plain yogurt or cottage -cheese. Prepare the recipe for -Injera (pancakes) -(uploaded separately) Cut carrots into 1/4" 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 1/4" 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
