Refogado Etíope de Feijão Verde e Cenoura (Fossolia)
ፎሶሊያ FossoliaDiga: foh-SOH-lee-yah
Fossolia é um prato etíope de vegetais vibrante e reconfortante de feijão verde e cenoura levemente refogados com cebola, alho, gengibre e tomate. É um acompanhamento cotidiano nas casas etíopes e em pratos vegetarianos, frequentemente comido com injera ou arroz. Os vegetais permanecem macios e crocantes, levemente perfumados com cúrcuma e doces da cebola e do tomate. Diferente dos wats picantes, o fossolia é suave e fresco, tornando-o um contraponto gentil para ensopados temperados. Fica pronto rapidamente em uma só panela e fica igualmente bom quente ou em temperatura ambiente.
Refogado Etíope de Feijão Verde e Cenoura (Fossolia)
ፎሶሊያ, Fossolia
Pronunciado foh-SOH-lee-yah
- Rende
- 4
- Prep
- 15 min
- Cozimento
- 20 min
- Total
- 35 min
- Nível
- Fácil
Também sem nozes e sem ovos.
Alergênicos: nenhum dos principais alergênicos nos ingredientes listados. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. Tempos de cozimento e tamanhos de formas permanecem os mesmos.
For the fossolia
Modo de preparo
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 regionais
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 do cozinheiro
- 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.
Sirva com
Injera, rice, or as part of a vegetarian Ethiopian platter.
Fazer com antecedência e armazenamento
Refrigerate in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water.
