CookEat Recipe
Okras au Gratin
Whole trimmed okra boiled, folded into a milk-and-cream roux sauce and baked with a light Parmesan topping.
Method
Steps
Step 1
Preheat a conventional oven to 180 Celsius. Clip both ends from thirty-six fresh medium okra pods, keeping the pods whole. Bring the quart of water to a boil with the ordinary teaspoon of salt. Add the okra and boil for about thirty minutes as a guide, until tender, then drain on a sieve and discard the cooking water.
Step 2
In a saucepan mix the one and a half tablespoons of melted butter and two and a half tablespoons of flour. Pour in the one gill of pasteurized milk and half gill of plain liquid unsweetened dairy whipping cream. Stir over the heat until smooth, thick and boiling.
Step 3
Add all the drained whole okra to this sauce with the separate level teaspoon of salt and one saltspoon of cayenne. Mix lightly without breaking up the pods and transfer the whole preparation to an oven-safe baking dish.
Step 4
Sprinkle the one tablespoon of grated Parmesan over the whole surface and add a few separate little bits of butter on top. Bake for about twenty minutes as a guide, until hot throughout and lightly browned on top. Remove and serve promptly in the same baking dish.
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