Teff Injera Bread with Carrot-Ginger Chutney

Teff Injera Bread with Carrot-Ginger Chutney
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups organic vegetable broth (such as Emeril's)
  • 2 tablespoons olive oil
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 4 cups (1/2-inch) cubed peeled carrot (4 medium)
  • 1 teaspoon salt
  • 2 thyme sprigs
  • Cooking spray
  • + 14 more ingredients
    • 4 cardamom pods, bruised
    • Injera:
    • 1 tablespoon butter
    • 2 ½ cups club soda
    • 1 ½ teaspoons baking soda
    • ¾ cup finely chopped shallots (about 3 large)
    • Chutney:
    • ½ teaspoon salt
    • 4 garlic cloves, minced
    • 2 tablespoons honey
    • 9 ounces teff whole-grain flour (about 2 cups)
    • ¾ cup plain yogurt
    • 2 tablespoons sugar
    • 2 (3 x 1/2-inch) julienne-cut strips peeled fresh ginger

1. To prepare chutney, heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally. Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bri...

View full recipe at My Recipes

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