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Milk Street Recipe

Ethiopian Stewed Vegetables with Garlic, Ginger and Turmeric

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Ethiopian Stewed Vegetables with Garlic, Ginger and Turmeric

This is our version of the Ethiopian vegetable dish called atakilt wat. It’s a mix of humble vegetables—onion, potatoes, carrots and cabbage—cooked with a good dose of aromatics, earthy turmeric and cumin, and a solid measure of butter so the flavors are full and round. If you can find ghee, a type of clarified butter common in Indian cooking, use an equal amount in place of the salted butter. Its taste is nuttier and richer than standard butter because the milk solids were allowed to brown before being separated from the fat, so it adds complexity and flavor nuances. Ghee is sold in jars either in the refrigerator aisle next to the butter or in the grocery section near the coconut oil. This makes a great side to seared or grilled fish, or serve it with stewed lentils and flatbread (Ethiopian injera, if you can get some) for a vegetarian meal.

Tip

Don’t use russet potatoes in this recipe. They’re higher in starch, so they break down more easily with cooking and tend to have a mealy texture. Yukon Golds work well because of their medium starchiness and buttery color and flavor.

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