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  Ethiopian Vegetables
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 231
Ingredients:
1 lb Each of carrots, tiny red new potatoes, & broccoli
1 small Head cauliflower (about 1 lb)
4 tbsp Butter or margarine
1/4 tsp Each of ground cinnamon, ground cardamom, & ground ginger
1/8 tsp Each of ground cloves & turmeric
2 each Cloves garlic, minced or pressed
1 large Onion, finely chopped
Salt
Plain yogurt or cottage cheese.
Prepare the recipe for Injera (pancakes) (uploaded separately)
Instructions:
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
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