Description
A recipe for Gingered Green Vegetables

Ingredients

• Seasoning Mix:
  
• 1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Vegetable Magic
  
• 3/4 teaspoon ground ginger
  
• 1/2 teaspoon ground coriander
  
• Vegetable Mixture:
  
• 2 tablespoons olive oil
  
• 1 cup chopped onions
  
• 1 medium Wisconsin potato, peeled and diced into 1/2-inch pieces (about 2 cups)
  
• 1 cup broccoli stalks, chopped into 1/2-inch pieces
  
• 1 teaspoon brown or yellow mustard seeds
  
• 1 1/2 cups vegetable stock
  
• 1 small coconut, shelled and grated (about 1 1/2 cups)
  
• 1 cup unsweetened coconut milk
  
• 2 cups broccoli florets
  
• 1 pound fresh green beans, tips removed and cut in half
  
• 2 cups chopped green bell peppers
  
• 1 tablespoon minced fresh garlic
  
• 1 tablespoon minced fresh ginger
  
• 1/4 cups chopped fresh cilantro

Preparation
Combine seasoning mix ingredients in small bowl. Set aside.

For vegetable mixture, heat oil in 5-quart pot over high heat until oil begins to smoke, 3 to 4 minutes. Add onion, 1 cup potato cubes, broccoli stalks and mustard seeds. Cover; cook, stirring occasionally, 10 minutes. Add 1/2 cup vegetable stock; stir and scrape bottom of pot thoroughly. Cook, covered, 2 minutes, then add seasoning mix and another 1/2 cup vegetable stock. Scrape pot bottom thoroughly, then add remaining stock, remaining potatoes and grated coconut. Cook, stirring occasionally until potatoes are tender, about 12 minutes. Blend in coconut milk. Add broccoli florets, green beans, peppers, garlic, ginger and cilantro. Cover and bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender but retain bright green color, about 9 minutes. Serve hot as side dish or chill and serve on lettuce leaves as unusual appetizer or salad.

Copyright (c) 2007 by Paul Prudhomme

Nutrition
no information available

Serves
Makes about 7 cups

Variations
no information available