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Ethiopian Vegetables

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      Title: ETHIOPIAN VEGETABLES
 Categories: Vegetables, Ethiopia, Africa, Update
      Yield: 4 Servings
 
      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, 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
 
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