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Ethiopian   -   Ethiopian Ginger Vegetables   adapted from unknown

  • 5 Each Green chiles;skin,seed -- chop
  • 1 Teaspoon Fresh ginger -- grated
  • 6 Each Small potatoes -- cubed
  • 1/2 Pound Green beans
  • 4 Each Carrots -- cut in strips
  • Water
  • 2 Medium Onions; quartered -- separated
  • 2 Tablespoons Olive oil
  • 20 Milliliters Garlic
  • Salt and pepper to taste
Directions Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins.
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 mins.
Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.
Serves 6
Time to Make 0:00

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