Best 3 Martha Rose Shulmans Roasted Okra Recipes
**Roasted okra is a delightful dish that brings out the vegetable's unique flavor and texture. This Southern classic is simple to prepare and can be enjoyed as a side dish or a main course. This article features three delicious roasted okra recipes that cater to various tastes and preferences. Whether you prefer a classic roasted okra with basic seasonings, a spicy kick with cayenne pepper, or a tangy twist with lemon and paprika, we have a recipe for you. Get ready to elevate your okra experience with these flavorful roasted creations.**
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED OKRA AND ONIONS
Buy the freshest, firmest okra you can find. Pick pods that are no bigger than your ring finger. Slicing them lengthwise just before you roast them will keep slime to a minimum. This basic technique is very accommodating. You can add quartered yellow squash or zucchini, or even a chopped up fresh tomato. The trick is to roast the vegetables until the edges of the onion begin to turn brown.
Provided by Kim Severson
Categories quick, vegetables, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Combine okra and onion in a bowl. Season with salt and pepper, drizzle with olive oil and toss well to coat. Roast until vegetables are just tender, 10 to 12 minutes. Toss with herbs and serve.
OKRA AND POTATO SALAD
To make the salad, I steam the potatoes first and, as soon as they're done, season them and toss them with a portion of the lemon juice and vinegar dressing. Then, I briefly steam and slice the trimmed okra and toss everything together. It tastes like a creamy potato salad with a garlicky Mediterranean accent.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Mix together lemon juice and vinegar in a small bowl.
- Steam potatoes above 1 inch water for 10 minutes, until tender enough to easily pierce with the tip of a knife. Remove from heat and transfer to a bowl. Season with salt, pepper, and 1 tablespoon of the lemon juice-vinegar mix.
- Trim away okra stems, just above the line where the stem cap joins the okra spear. Place in steamer, cover and steam 4 minutes. Drain and rinse briefly with cold water, then drain on a dish towel.
- Slice okra about 1/3- to 1/2-inch thick and add to bowl with potatoes. Add serrano and shallot. Season generously with salt and pepper, and toss together.
- Whisk garlic, yogurt and olive oil into remaining lemon juice-vinegar mix. Toss with the okra and potatoes. Add parsley and toss again. Garnish with crumbled feta if desired, and serve.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 3 grams
MEDITERRANEAN OKRA AND TOMATO STEW
Until lately, I hadn't been a fan of okra. But then I learned how cooks in the eastern and southern Mediterranean treat this popular vegetable: they cook it whole, after tossing it with salt and vinegar and marinating it for an hour to make it less, well, slimy. Some regional cooks dry okra in the sun after salting it.Okra is low in calories, very high in dietary fiber, and a great source of vitamin A, vitamin C, B vitamins and the phytonutrients glutathione, xanthin, lutein and beta carotene. For the best texture and flavor, buy the smallest pods you can find. Okra is stewed with tomatoes and onions throughout the Middle East and in Greece, where the vegetable goes by its Arabic name, bamyeh or bamyies. Traditionally, the stews are made with about three times as much olive oil as I use here.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer
Time 2h15m
Yield Serves four as a main dish with rice, six as a side
Number Of Ingredients 13
Steps:
- Trim the stems off the okra, and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.
- Heat the olive oil over medium heat in a large, lidded skillet or casserole. Add the onions. Cook, stirring, until tender, about five minutes. Add the okra, and cook, stirring, for about three minutes until the edges begin to color. Add the garlic, stir together for about half a minute until fragrant. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes. Add salt and pepper to taste.
- Stir in the dissolved tomato paste, allspice and sugar. Add water if necessary to just cover the okra. Bring to a simmer, cover and reduce the heat to low. Simmer 45 minutes until the okra is very tender. Add the parsley and lemon juice, and simmer another five minutes. Taste and adjust salt. Remove from the heat, and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1145 milligrams, Sugar 11 grams
Tips:
- Choose fresh, tender okra for the best flavor and texture.
- Trim the okra by cutting off the stem and blossom ends.
- If desired, slice the okra into 1-inch pieces. You can roast okra whole or sliced, depending on your preference.
- Toss the okra with olive oil, salt, and pepper to coat.
- Spread the okra in a single layer on a baking sheet.
- Roast the okra at 425 degrees Fahrenheit for 20-25 minutes, or until tender and slightly browned.
- Serve the okra immediately as a side dish or appetizer.
Conclusion:
Martha Rose Shulman's Roasted Okra is a simple but delicious dish that is perfect for a summer meal. The okra is roasted until tender and slightly browned, and it has a wonderful flavor. This dish is also very versatile. You can serve it as a side dish or an appetizer, and you can also add other ingredients, such as tomatoes, onions, or garlic, to create a more complex flavor.
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