| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | African, Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | New potatoes |
| 1 | Broccoli head, stem included | |
| 5 | Carrots, sliced in small | |
| rounds | ||
| 1 | Cauliflower, coarsely choppe | |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 32
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 42.1mg
Potassium: 218.8mg
Carbohydrates: 7.5g
Fiber: 2g
Sugar: 3.6g
Protein: <1g