VR Cookbook

DIRECTIONS

Greek Okra stew recipe with Tomatoes By EyeWear Staff

INGREDIENTS

For the Greek Okra stew 450g okra (frozen) 2 medium potatoes 2 spring onions 1/2 red onion 1 clove of garlic 1 carrot 50ml olive oil

To prepare this traditional Greek okra stew recipe, start by preparing the vegetables. First cut the potatoes into cubes. Slice the carrot and spring onions and chop the red onion and garlic. 1. Heat a pot over high heat and add in the olive oil and the all of the vegetables and the potatoes. Sauté over high heat until they caramelise and become tender, for about 3-4 minutes. Then add the tomato paste and sauté for 1-2 more minutes. Pour in the white wine and deglaze. Wait for the wine to evaporate and then add the tomatoes, the okra, stock, water, sugar, parsley and season. Stir with a wooden spoon and put the lid on. Simmer the okra stew for about 30 minutes at low heat, until tender. Serve this Greek okra stew with crumbled feta cheese and a pinch of dried oregano. Enjoy! 4. 2. 3.

1 teaspoon tomato paste 40g white wine 400g canned tomatoes 100g vegetable stock 300ml water 2 tablespoons parsley, chopped 2 teaspoons sugar salt and pepper

To serve

oregano 150 g feta cheese

1.