Tuesday, June 7, 2011
A ragout (pronounced rah-goo) is a slow cooked stew-type dish which can be made with vegetables or meat or both. A vegetable ragout cooked by my mom was my favorite dish as a child. It can be made with a variety of different vegetables.
This okra ragout is a nice complement to the red snapper recipe posted yesterday. It may, of course, be enjoyed by itself as a vegan, gluten-free, healthy (and a very tasty) meal.
You will need:
1 tbsp olive oil
1/2 medium red onion, cut into 1/4 inch pieces
2 cloves garlic, minced
1 lb fresh okra, ends trimmed, cut into 1/2-inch sized pieces
1 small zucchini, cut into 1/2 inch cubes
1 yellow bell pepper, cut into 1/2 inch cubes
1 red bell pepper, cut into 1/2 inch cubes
Juice of 1/2 lime (about 1 tbsp)
1 tbsp finely chopped fresh cilantro
Salt and pepper to taste
1. Place okra in a bowl and cover with cold water. Let soak for about 30 minutes, to remove the gumminess. Drain.
2. Heat olive oil in a large sauté pan on medium heat. Add onion and garlic, and sauté until fragrant, about 2 minutes. Add okra, and cook, stirring, for 5 minutes. Add the bell peppers and zucchini. Stir in lime juice and cilantro, and season with salt and pepper. Lower the heat to medium-low and cook the ragout, covered, stirring occasionally until okra is soft, about 25 minutes. Remove from heat and serve.