| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dish, African, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | New potatoes |
| 1 | Broccoli head, stem included | |
| 5 | lg | Carrots, sliced in small rounds |
| 1 | sm | Cauliflower, coarsely choppe |
| 1 | md | Onion, coarsely chopped |
| 1/2 | c | Ghee |
INSTRUCTIONS
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.
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