Okra is a vegetable that is far too misunderstood and often skipped over in mainstream cooking because of its consistency when cut open (it can only be described, generously, as “slimy”).
I find, though, if you slice the pods longways, from stem to tip, the gooey liquid is reduced, and this natural goo is turned into an advantage when roasting, as it helps caramelize all of okra’s natural goodness. Roasting transforms it into a satisfying and craveable vegetable, especially when finished with kosher salt. This recipe does just that, with the help of a trusty sheet pan and the addition of two more colorful and beloved Lowcountry staples — tomatoes and black-eyed peas — for a gloriously easy and satisfying vegetarian meal.
from WordPress https://jonathanwilhoite.wordpress.com/2017/02/23/recipe-sheet-pan-okra-with-tomatoes-black-eyed-peas-southern-food-recipes/
No comments:
Post a Comment