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July 19, 2021
Okra is a staple in southern soul food. This flowering plant is related to the mallow family (cotton, cocoa, and hibiscus) and is widely enjoyed in cuisine across the globe. You might be surprised to find okra in your CSA basket from your local farm in Phoenix, Arizona though. That’s because okra is a drought-tolerant plant that loves the heat!
Okra is considered a superfood. It is a high-fiber food rich in vitamins and minerals. Dietitians consider it as a cholesterol-lowering food as well.
Okra contains a component called mucilage, which becomes a natural thickener when it’s heated. This slimy, thick goo is what makes okra perfect for gumbo recipes. Mucilage is the same chemical compound found in aloe vera which is commonly grown in Arizona and used to soothe sunburns!
If that slimy texture turns you off to trying okra, have no fear! When cooked properly, under high heat and low moisture, you can enjoy okra without the goo. Try this roasted okra with creole remoulade.
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No Slimy Okra here! Serve up a delicous oven roasted okra with creamy creole dipping sauce!Author:
15 Ounces Fresh okra, stems removed and sliced lengthwise
1/4 Cup Mayo
2 Tablespoons Sour Cream
2 Tablespoons Horseradish Mustard
1 Clove Garlic, Grated or Finely Minced
1 Teaspoon Worcestershire Sauce
1 Tablespoon Lemon Juice
1 Teaspoon Smoked Paprika
2 Teasooons Fresh Parsley, Finely Chopped
1/8 Teaspoon Cayenne Pepper
Preheat oven to 425 degrees
Toss okra with olive oil, salt, and black pepper and place on a sheet pan
Roast for 20 minutes until crispy
Combine all ingredients in a bowl and mix
If you do not have horseradish mustard, you can substitute for dijon mustard and prepared horseradish ( of pick some up from the Amadio Ranch!)
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