Seared Okra with Buttermilk Glaze
Servings
4Serving size
4 ounces okraThis recipe can easily be multiplied and makes very good leftovers, especially chilled for picnics.
Ingredients
| 1/3 cup Reduced fat buttermilk |
| 1/2 lime yields Lime juice, raw |
| 1 Tbsp Peach preserves |
| 1 1/4 tsp. Tabasco sauce |
| 1/4 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 2 lb Okra, raw |
| 1 quart Water |
| 1 spray Spray olive oil |
Instructions
Puree until smooth.
Place the buttermilk mixture in a small sauce pan over medium heat.
Cook slowly and do not allow to simmer for about 20 minutes until reduced to 1/4 cup. Whisk frequently.
While the glaze is cooking, skewer the okra with long wooden skewers. Use two skewers about 1 1/2 inches apart so that the okra looks like rungs on a ladder.
Place the water in a shallow skillet fitted with a steamer basket over high heat. Cover.
When the water is boiling, add the okra skewers and steam for 12 minutes.
Place a flat griddle over high heat. When the griddle is hot, spray with the oil.
Place the okra skewers on the griddle and cook on each side for about ten minutes.
Serve with the buttermilk glaze cold or hot.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
I grew up eating okra and particularly love it. My mother would make it the old fashioned way – cooked to heck and gone. When a friend of mine gave me some okra I wanted to find something that even those who think they don’t like okra can love.
This is it. None of the gooey texture that you associate with okra along with a tart, creamy, spicy sauce. Delicious and 7 grams of fiber per serving!