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Okra Stew With Black-Eyed Peas Rice

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1 lb (500 g) of okra
2 medium carrots cut into 1/2 inch (1 cm) cubes
2 small Yukon gold potatoes cut into 1/2 inch (1 cm) cubes
1 medium parsley root, cut into cubes
1/2 medium onion, cut into 1/2 inch (1 cm) cubes
4 cloves of garlic, sliced
1 medium turnip if available, cut in 1/2 inch (1 cm) cubes
1/2 cup (125 mL) white cabbage, cut into julienne strips
2 cups (500 mL) vegetable stock
3 Tbsp (45 mL) olive oil
1 Tbsp (15 mL) butter
Pinch of turmeric
Pinch of cumin powder
1 Tbsp (15 mL) chopped cilantro
3 ripe tomatoes
Salt & pepper to taste
1 tsp (5 mL) freshly squeezed lime juice

Wash all your vegetables. Cut okra in 1/2 inch (1 cm) cubes. Remove the end part of the okra (where the stem sat) with a knife as it is chewy. Saut?ll ingredients in olive oil except the tomatoes until they are slightly soft. Add your spices, vegetable stock, tomatoes, lemon juice and butter. Let simmer until the liquid is only one third. Shortly before serving, add cilantro.

Source: alive #209, March 2000

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