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Recipe

Blanched okra

10 min • 2 to 4 servings •
Andrew Sachs
Fresh okra on a plate with salt, ready to be cooked, with a pot of boiling water and a colander in the background.

People who visit my kitchen often ask about the never-ending pot of boiling water. The answer lies in my belief in letting the food speak for itself. Just as I never trust a steakhouse that has to hide behind a steak sauce, I feel that most vegetables don’t need to be sexed up. Many vegetables are best when they are quickly blanched. Hence the pot of boiling water.

My problem is that I can’t afford one of those fancy professional series cookers. I put all my money into creating this website instead. I have to make due with one big burner and three near useless ones on my cook top. Inevitably the big burner is reserved for the main dish, so to compensate I start a pot of water early on a small burner. That way it will be boiling when I am ready. Timing is everything.

Ready

  • Okra (aprox ⅓ pound per person)
  • A few pinches of salt

    • Set

  • Sauce pot with water
  • Tongs
  • Strainer or colander

    • Go!

  • Boil enough water to more than cover the okra.
  • Add a few pinches of salt. Wait until you have a strong boil.
  • Add your okra and blanch for two minutes.
  • Remove one with tongs, let cool and taste. You want the skin to still be firm – al dente –- so keep tasting till it’s done
  • Strain and serve with a pinch of salt or two.

    • Recommendations

    Every stove, every pot, every vegetable is different which makes it impossible to tell you how long so your going to have to blanch. That’s why you have to cook to taste.
    Be careful not to overcook the okra. If you do it will become sticky, slimy and soft.

    okra vegetable vegetarian

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