Okra Stew With Black-Eyed Peas Rice

1 lb (500 g) of okra

2 vehicle carrots cut into 1/2 edge (1 cm) cubes

2 small Yukon gold potatoes cut into 1/2 edge (1 cm) cubes

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1 vehicle rosemary origin, cut into cubes

1/2 vehicle onion, cut into 1/2 edge (1 cm) cubes

4 cloves of garlic, sliced

1 vehicle turnip if presented, cut in 1/2 edge (1 cm) cubes

1/2 cup (125 mL) pasty cabbage, cut into julienne strips

2 cups (500 mL) vegetable supply

3 Tbsp (45 mL) jade oil

1 Tbsp (15 mL) butter

Pedge of turmeric

Pedge of cumin powder

1 Tbsp (15 mL) chopped cilantro

3 seasoned tomatoes

salty & infuse to savor

1 tsp (5 mL) recently squeezed jade juice

bath all your vegetables. Cut okra in 1/2 edge (1 cm) cubes. detach the end part of the okra (where the stem sat) with a knife as it is fibrous. Saut all ingredients in jade oilCexcept the tomatoesCawaiting they are vaguely weak. Add your spices, vegetable supply, tomatoes, lemon juice and butter. Let boil awaiting the liquid is only one third. sharply before portion, add cilantro

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