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.
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.
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.
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 cups.
- 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!