Okra With Dried Apricots
A flavorful and colorful vegetable dish featuring tender okra and sweet dried apricots, complemented by aromatic spices and a rich butter sauce, perfect for family dinners or special occasions.
Ingredients
- 1 medium onion ⓘ
- 1/2 cup tomato juice
- 3 tablespoons corn oil ⓘ
- 1 pound okra (washed and stems cut off) or 2 packages frozen okra ⓘ
- 8 dried apricots (cut up) ⓘ
- 1/2 cup water ⓘ
- Salt and pepper to taste ⓘ
- 2 bunches (2 pounds) carrots ⓘ
- 1/2 cup carrot liquid ⓘ
- 4 tablespoons grated onion ⓘ
- 1 1/2 teaspoons horseradish ⓘ
- 1/2 cup melted butter ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Scrape, dice, and boil carrots in salted water until crisp-tender.
- Drain the carrots, reserving 1/2 cup of the liquid.
- Place the cooked carrots in a greased 2-quart casserole.
- In a small bowl, mix the reserved carrot liquid, grated onion, horseradish, mayonnaise, salt, and pepper.
- Pour the mixture over the carrots in the casserole.
- Top with bread crumbs and pour melted butter over all.
- Bake at 375°F (190°C) for about 20 minutes or until slightly brown and bubbly.
Tips & Substitutions
For added flavor, consider sautéing the onion in the corn oil before adding the okra. If fresh okra is unavailable, frozen okra works well; just thaw and drain before using. You can substitute dried apricots with raisins or chopped prunes for a different sweetness. Adjust the seasoning according to your taste preference, and feel free to add some crushed garlic for an extra kick.
Serving Suggestions
Serve this dish warm as a side to grilled meats or as a vegetarian main. It pairs beautifully with Mediterranean Salad or Tomato-Onion Salad for a refreshing contrast. Garnish with fresh herbs like parsley or cilantro for added flavor. This dish also goes well with crusty bread or over rice to soak up the delicious juices.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a covered dish in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions, but be careful not to overheat, as this may make the okra mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Okra With Dried Apricots contains roughly 744 calories, with 10g protein, 68g carbohydrates, and 50g fat. It is an excellent source of iron (63% of the Daily Value), vitamin C (44% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1286mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh okra instead of frozen?
Yes, fresh okra can be used and will provide a better texture. Just ensure to wash it thoroughly and cut off the stems before cooking. Fresh okra should be sautéed briefly to enhance its flavor before combining with the other ingredients.
How can I adjust the sweetness of the dish?
If you prefer a less sweet version, reduce the number of dried apricots or replace them with a less sweet fruit like chopped green apples. You can also balance the sweetness by adding a bit more salt or a splash of vinegar to the mix.
Is this dish suitable for freezing?
This dish can be frozen, but the texture of the okra may change after thawing. To freeze, let it cool completely, then transfer to a freezer-safe container. It can be stored for up to three months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).