Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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