Okra with Tomatoes
The Vegetable Bible
Okra with Tomatoes
The Vegetable Bible
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1 1/4 pounds okra juice of 1 lemon 2 or 3 beefsteak tomatoes 2 shallots 2 tablespoons butter salt freshly ground white pepper 2 tablespoons vegetable broth Directions: Trim the okra and place in a bowl of water acidulated with lemon juice. Peel, seed, and dice the tomatoes. Slice the shallots and sauté in butter until translucent. Add okra, season with salt and pepper, and add the stock. Cook for 6 minutes, then add the tomatoes, bring to a boil, and serve. Serves 4. |