Steamed Okra Provencal
Often used in Asian and Arabic cooking, Okra is incredibly versatile and can be used in different cooking applications. Below is a quick Mediterranean recipe that lends itself as a vegetable entrée to buffets or a delicious side dish to grilled or roasted proteins. Try it out on your menu!
Ingredients
Steamed Okra Provencal:
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Okra, whole 1.5 kg
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Olive oil 100 ml
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Garlic cloves, finely chopped 20 g
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Large onions, chopped 100 g
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Thyme, coarsely chopped 5 g
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Fresh Basil leaves, coarsely chopped 30 g
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Capers, whole 50 g
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Black olives, sliced 100 g
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Crushed pepper to taste
Preparation
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Steamed Okra Provencal:
- Okra, steamed till half done and allow to cool. Cut into 2-inch pieces.
- Heat oil in a thick bottom pan over medium heat, add garlic and onions, stir for few minutes, reduce heat to low.
- Add Knorr Tomato Pronto, thyme, basil and simmer for few minutes.
- Finally stir in okra, Knorr Aromat Seasoning Powder, capers, olives, cracked pepper and stir well.
- Garnish with extra basil leaves.
