Okra and Potato Ragout

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Okra and Potato Ragout

 

1/2 cup olive oil

2 pounds okra

2 large potatoes, cut in quarters

3 1/3 cups water

1 large onion, finely sliced

2 large ripe tomatoes, cubed

2 tablespoons parsley, finely chopped

juice of 1 lemon

salt and pepper

 

Clean and wash the okra well. Cut in half, lengthwise,

if large. Drain and salt. In a large saucepan heat oil

and saute onion until golden. Add potatoes and 2 cups

of water. Simmer covered for 25 minutes. Add 1 cup

water, okra, parsley and tomatoes. Cook gently for a

further 15 minutes. Increase heat and cook for 15 to

20 minutes, uncovered. Five minutes before cooking

completed, add lemon juice. Shake saucepan; do not use

a spoon. Let stand for 8 minutes before serving. If

serving cold, refrigerate.

 

 

 

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