Ethiopian Ginger Vegetables
5 Turnips (cubed)
2 package Baby Carrots
2 medium Onions (quartered, separated)
1 package Frozen Green beans, thawed
1 Tablespoons Fresh ginger (chopped)
5 cloves Garlic (chopped)
5 Green chilies Serrano (chopped)
2 Tablespoons Extra Light Olive oil
1 teaspoon Salt
1 teaspoon Seasoned Salt
1 teaspoon ground Pepper
1. Place cubed turnips and carrots into boiling salted water; cover, and cook 5 minutes. Remove and drain; add green beans, set aside.
2. Mix chopped ginger, chopped garlic and chopped chilies and set aside.
3. Sauté onion on medium heat until soft but not brown. Add the paste mixture, salt, seasoned salt and pepper and sauté 5 minutes on low heat.
4. Add the vegetables and stir well, and cook over medium heat until veggies are tender or place in preheated oven at 300 degrees for 45 minutes.
Serving Suggestion: Serve over white rice or quinoa with Ethiopian Beef.