Salteado etíope de judías verdes y zanahorias (Fossolia)
ፎሶሊያ FossoliaDilo: foh-SOH-lee-yah
Fossolia es un plato etíope de verduras brillante y reconfortante de judías verdes y zanahorias salteadas suavemente con cebolla, ajo, jengibre y tomate. Es un acompañamiento cotidiano en los hogares etíopes y en platos vegetarianos, a menudo se come con injera o arroz. Las verduras se mantienen tiernas y crujientes, ligeramente perfumadas con cúrcuma y dulces gracias a la cebolla y el tomate. A diferencia de los wats picantes, el fossolia es suave y fresco, lo que lo convierte en un contrapunto suave a los guisos especiados. Se prepara rápidamente en una sola sartén y sabe igual de bien caliente o a temperatura ambiente.
Salteado etíope de judías verdes y zanahorias (Fossolia)
ፎሶሊያ, Fossolia
Se pronuncia foh-SOH-lee-yah
- Raciones
- 4
- Preparación
- 15 min
- Cocción
- 20 min
- Total
- 35 min
- Nivel
- Fácil
También sin frutos secos y sin huevo.
Alérgenos: ninguno de los alérgenos principales en los ingredientes listados. Revisa las etiquetas de los ingredientes envasados.
Ingredientes
Las cantidades se han escalado. Los tiempos de cocción y tamaños de sartén se mantienen iguales.
For the fossolia
Preparación
Trim the green beans and cut them into 2-inch (5 cm) pieces; peel the carrots and cut them into thin sticks about the same size. Peel and thinly slice the onion, mince the garlic, grate the ginger, and dice the tomato.
Heat the oil in a large skillet or sauté pan over medium heat. Add the onion and cook, stirring often, for 5 to 6 minutes, until soft and translucent but not browned.
Stir in the garlic and ginger and cook for 1 minute, until fragrant. Add the carrots and green beans and toss to coat in the oil.
Sprinkle in the turmeric, salt, and black pepper, then add the diced tomato and water. Stir well, cover, and cook for 8 to 10 minutes, until the beans are bright green and snap-tender and the carrots are just tender.
Uncover and raise the heat to medium-high. Cook for 3 to 4 minutes, stirring occasionally, until the liquid has reduced to a glossy coating and the vegetables are tender-crisp.
Taste and adjust the salt and pepper. Serve warm, or let cool to room temperature.
Variantes regionales
Some cooks add a diced potato for a heartier version, and a spoonful of tomato paste can deepen the color while keeping the mild, fresh character.
Notas del cocinero
- Keep the vegetables tender-crisp; overcooking dulls their color and makes the dish soft.
- Use a wide skillet so the vegetables sauté rather than steam; if the pan looks dry before the beans are tender, add water 1 tablespoon (15 ml) at a time.
- For the brightest color, add the tomato only after the beans and carrots have started to soften.
Servir con
Injera, rice, or as part of a vegetarian Ethiopian platter.
Preparación anticipada y conservación
Refrigerate in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water.
