| 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.
A Message from our Provider:
“Don’t miss life’s best. Find God.”