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| 1 1/2 x ca. 450 g | New potatoes |
| 1 | Broccoli head, stem included |
| 5 gross | Carrots, sliced in small rounds |
| 1 klein | Cauliflower, coarsely choppe |
| 1 mittel | Onion coarsely chopped |
| 1/2 Tasse | Ghee |
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If potatoes are very small, leave them whole: if not quarter them. Remove tough outer fibre of the broccoli stalk. Chop the whole thing. Steam over boiling water the potatoes, broccoli stem, carrots & cauliflower. After 10 minutes, add the broccoli florets & steam for a few more minutes. Vegetables should be just tender. Meanwhile, in a heavy skillet, saute the onions in half the ghee until they are transparent. Mix in the steamed vegetables except the broccoli florets. Cover & cook for 6 to 8 minutes, stirring frequently. Add broccoli & cook another 5 minutes. Heat remaining ghee & pass around at the table. Serve with injera.
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