Mother's Garden Goulash
August 2007
One reader shares an age-old recipe for freshly picked veggies.
Makes: 6 servings
Prep: 20 mins
Cook: 15 mins
- 4 tablespoons butter
- 1 large tomato, seeded and chopped
- 1 leek, finely chopped
- 3 cloves garlic, smashed and peeled
- Salt and pepper
- 2 ears corn, kernels scraped off the cob (about 1 cup)
- 1 pound garden peas, shelled (about 1 cup)
- 1 small yellow squash, chopped
- 1/4pound green beans, halved crosswise
- 1/4pound okra, sliced
- 2 tablespoons chopped fresh basil
- In a large skillet, melt the butter over medium-high heat. Add the tomato, leek and garlic and cook, stirring occasionally, until tender; season with salt and pepper. Add the corn, peas, squash, beans and okra and cook until the vegetables are al dente, about 15 minutes. Toss with the basil and serve.
Tip
How -to/Leeks:
- Cut off the root end and the tough green top.
- Halve the white part lengthwise
- Soak the stalks in cold water for 10 minutes, then rinse to remove the grit.