Ethopian Ginger Vegetables |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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ETHIOPIAN GINGER VEGETABLES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stephens Estate in Greenville, Texas in 1987. Ingredients:
5 green chilies skinned seeded and chopped |
1 teaspoon fresh ginger grated |
6 small potatoes cubed |
1/2 pound fresh green beans |
4 carrots cut into strips |
water |
2 medium white onions quartered and separated |
2 tablespoons olive oil |
2 cloves garlic |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Place potatoes, green beans and carrots into boiling salted water.
2. Cover and cook 5 minutes then remove vegetables and rinse.
3. Sauté chilies and onion in oil until soft but not brown.
4. Add ginger, garlic, salt and pepper then sauté 5 minutes.
5. Add remaining ingredients then stir well and cook over medium heat until veggies are tender.
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