Serves: 6
Total Calories: 116
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 & cauliflower. After 10 minutes, add broccoli heads & steam until vegetables are just tender.
In a heavy pot, saute the onions in the ghee till they are transparent. Mix in all the steamed vegetables except the broccoli. Cover & cook for 6 to 8 minutes, stirring often. Add broccoli & cook for another 5 minutes. Serve with bread.
This Spiced Vegetables recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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