Ethiopian Ginger Vegetables Food
YATAKLETE KILKIL -- ETHIOPIAN VEGETABLES WITH GARLIC AND GINGER
From the Time Life series of African cooking. This is traditionally served during Lent as a main course but can be served any time of the year as a side dish.
Provided by Sackville
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.
- If you want to be fancy, use a small knife to cut out narrow v-shaped wedges 1/4 inch deep at 1/2 inch intervals all around the outside of the potatoes.
- Also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths.
- When you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.
- Boil for 5 minutes, then drain and run cold water over them to stop the cooking process.
- Set them aside to drain completely.
- Meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies.
- Cook for about 5 minutes until the veggies are soft but not brown.
- Add the garlic, ginger, salt and pepper and stir for a minute or so.
- Add the reserved vegetables and the scallions and mix until everything is coated in oil.
- Reduce the heat to low, cover partially and cook for about 10 minutes or until the veggies are tender but still crisp to the bite.
Nutrition Facts : Calories 276.5, Fat 9.6, SaturatedFat 1.3, Sodium 432.6, Carbohydrate 44.8, Fiber 7.9, Sugar 7.9, Protein 6
ETHIOPIAN GINGER VEGETABLES
Make and share this Ethiopian Ginger Vegetables recipe from Food.com.
Provided by byZula
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 minutes Remove veggies and rinse.
- Saute the chile and onion in oil until soft but not brown.
- Add the ginger, garlic, salt, and pepper and sautee 5 minutes
- Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.
Nutrition Facts : Calories 231.3, Fat 4.9, SaturatedFat 0.7, Sodium 44.6, Carbohydrate 44, Fiber 7.3, Sugar 7.2, Protein 5.7
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