Ye’Takelt Allecha (Gingery Root Vegetables)

As a part of a great Ethiopian dinner, it’s great to have contrasting flavours and textures.  So let’s say you have some gorgeous collard greens (ye’abesha gomen), it’s great to also have a spicy smooth stew (like spicy lentils, recipe tomorrow) and then some veggies in big chunks.
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For my Ethiopian dinner, I chose to do roasted root veggies as my ‘big chunks’ option.  Here I’ve done a riff on the gingery potatoes and cabbage stew that I usually get in Ethiopian restaurants.  I used a bunch of the root veggies I had on hand: carrots, parsnips, some multi-coloured baby potatoes, and sweet potatoes.

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I love roasting root veggies, but adding the spiced oil (niter kibbeh), garlic and ginger is the most delicious variation of all time.  I might well do all my veggies like this from now on.

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Ye’Takelt Allecha (Gingery Root Vegetables)
Adapted from Kittee Berns’ ye’abesha gomen (mild collard greens) in Papa Tofu Loves Ethiopian Food, Makes about 6 c.

  • 3 carrots, peeled and chopped
  • 3 parsnips, peeled & chopped
  • 2 sweet potatoes, scrubbed and chopped
  • 8 baby potatoes, scrubbed and quartered
  • 1 Tbsp. grated ginger
  • 4 garlic cloves, crushed
  • 1/2 tsp. sea salt
  • 3 Tbsp. Niter Kibbeh (or olive oil or coconut oil)
  • freshly ground black pepper, to taste

Preheat oven to 425F.

In a large casserole dish, combine all ingredients.  Cover with a lid or foil, and bake at 425F for about 45-60 minutes, or until all the veggies are almost tender.  Remove the lid, and bake for another 10 minutes, or until the veggies are completely tender.

Serve warm and enjoy!

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Categories: Gluten-Free, Main Course, Side Dish, Stew, Vegan, Vegetarian

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3 Comments on “Ye’Takelt Allecha (Gingery Root Vegetables)”

  1. October 23, 2011 at 11:52 am #

    This looks so good.. I’ve only had Ethiopian food once or twice, but it was definitly amazing! I’ve never had the courage to make it myself though!

    • October 23, 2011 at 12:01 pm #

      Liz – if you can stirfry, you can make Ethiopian!!!

  2. October 24, 2011 at 9:15 pm #

    I have the same cookbook and was planning on making this. Glad to hear it was a hit! The kik alicha was a bit too savoury for me. Next time I will omit the spices and keep it more plain.

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