CookEat Recipe
Okra Sauté Creole
Whole tender okra sautéed in butter and finished in a chunky Creole tomato and mushroom sauce.
Method
Steps
Step 1
Wash the vegetables and herbs. Peel the medium white onion and six shallots and slice them very finely. Remove the stalks, seeds and cores from the two green peppers and slice them finely. Peel the six red tomatoes, dipping briefly in boiling water to loosen their skins if needed, remove the seeds and finely chop the flesh. Drain six whole plain canned mushrooms and slice them. Finely chop half a garlic bean, the parsley and chives, measuring the half teaspoon of each herb after chopping.
Step 2
Heat the first tablespoon of butter in a saucepan. Add the onion, shallots and green peppers and lightly brown for eight minutes, stirring. Add the chopped garlic and tablespoon of flour and stir briskly. Add the prepared tomatoes, teaspoon of salt, teaspoon of sugar, sliced mushrooms, half teaspoon of parsley and half teaspoon of chives. Stir well and cook for about twenty minutes, mixing occasionally, until the vegetables are tender. Keep this entire sauce hot at 140°F or above.
Step 3
Wash the twenty-four tender fresh okra pods, trim both ends and dry them. Heat the separate tablespoon of fresh butter in a frying pan. Add the whole trimmed okra, half teaspoon of salt and three saltspoons of white pepper. Gently brown for about fifteen minutes, tossing frequently, until tender.
Step 4
Pour all the prepared hot Creole sauce into the okra pan. Toss lightly while cooking for five minutes, then pour into a vegetable dish and serve.
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