Loaded Potatoes & Vegetables
Spiced Vegetables recipe
Yield
8 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
potatoes
|
|
| 1 | bunch |
broccoli florets
1 head, include stem |
*
|
| 5 | large |
carrots
sliced |
|
| 1 | small |
cauliflower florets
chopped |
*
|
| 1 | medium |
onions
finely chopped |
|
| ½ | cup |
ghee (clarified butter)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
potatoes
|
|
| 1 | each |
broccoli florets
1 head, include stem |
*
|
| 5 | large |
carrots
sliced |
|
| 1 | small |
cauliflower florets
chopped |
*
|
| 1 | medium |
onions
finely chopped |
|
| 118 | ml |
ghee (clarified butter)
|
|
Directions
Depending on the size of the potatoes, either leave them whole or quarter them, but do not cut them too small.
Chop the broccoli, reserving the inner stem, but discarding the fibrous outside.
Chop the head.
Over boiling water, steam the potatoes, broccoli stem, carrots and cauliflower.
After 10 minutes, add broccoli heads and steam until vegetables are just tender.
In a heavy pot, sauté the onions in the ghee until they are transparent.
Mix in all the steamed vegetables except the broccoli.
Cover and cook for 6 to 8 minutes, stirring often.
Add broccoli and cook for another 5 minutes.
Serve with bread.
