Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Vegetable Stew with Okra
- Ready in: 30 minutes prep; 20 minutes on stove
- Serves: 4
- Complexity: easy
One of our “go-to” okra recipes to prepare in September (when we have a little more time) is a vegetable “gumbo.” We sauté onions and garlic, then add okra, zucchini, tomatoes, hot pepper, and sometimes eggplant. We season this with fresh basil, parsley, and oregano. Make a big batch and, after eating your fill, freeze the rest up for some mid-winter veggie therapy!
- 1 tablespoon extra-virgin olive oil
- 2 small zucchini, sliced 1⁄2 inch thick
- 1 eggplant (about 1 pound), cut into 1-inch cubes
- 1 medium onion, chopped
- 1 small poblano pepper, chopped
- 1⁄2 red bell pepper, chopped
- 1 pound okra, stem ends trimmed
- 3 large tomatoes chopped
- 3⁄4 cup water
- 1 teaspoon chopped fresh thyme or 1⁄2 teaspoon dried
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground pepper
- 2 cloves garlic, finely chopped
- 1⁄2 cup chopped fresh basil
Heat oil in a large pot over high heat. Add zucchini, eggplant, onion, poblano and bell pepper. Cook, stirring often, until the vegetables are seared and starting to soften, about 5 minutes. Stir in okra, tomatoes, water, thyme, salt and pepper; bring to a boil.
Reduce heat to maintain a low simmer; partially cover and simmer, stirring often, until the vegetables are tender, 15 to 20 minutes. Remove from heat and stir in garlic and basil. Serve warm, at room temperature, or even cold.