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
ETHIOPIAN GINGER VEGETABLES
From The Fiery Cuisines.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 25m
Number Of Ingredients 10
Steps:
- 1. Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 minutes. Remove veggies and rinse.
- 2. Saute‚ the chile and onion in oil until soft but not brown. Add the ginger, garlic, salt, and pepper and saute‚ 5 minutes.
- 3. Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.
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