Ethopian spicy mixed vegetable stew (yetakelt w'et)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Finely chopped onions |
| 2 | eaches | Garlic cloves, pressed |
| 1 | tablespoon | Berbere |
| 1 | tablespoon | Hungarian paprika |
| ¼ | cup | Ghee |
| 1 | cup | Green beans, sliced |
| 1 | cup | Carrots, chopped |
| 1 | cup | Potatoes, cubed |
| 1 | cup | Tomatoes, chopped |
| ¼ | cup | Tomato paste |
| 2 | cups | Vegetable stock |
| Salt & pepper | ||
| ¼ | cup | Fresh parsley |
Directions
Saute onions, garlic, berbere & paprika in ghee for 2 minutes. Add beans, carrots & potatoes. Saute for 10 minutes, stirring occasionally to prevent burning. Add tomatoes, tomato paste & stock.
Bring to a boil, cover & simmer for 15 minutes or until the vegetables are tender.
Add salt & pepper to taste & mix in the parsley.
"Sundays at Moosewood Restaurant Cookbook" Submitted By MARK SATTERLY On 10-27-94
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