Smothered Mirlitons, Creole Style

[Guest guest]

* Exported from MasterCook *

 

Smothered Mirlitons, Creole Style

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large mirlitons (or 3 small)

2 tablespoons extra virgin olive oil

1 medium yellow onion, split, peeled, and chopped

1 clove garlic, peeled and minced fine

1 tablespoon chopped parsley

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1 large bay leaf

1/2 cup dry white wine

4 medium tomatoes, blanched, peeled, and seeded and -- chopped or

1 cup

canned Italian tomatoes, seeded and choppe

Salt and ground cayenne pepper or hot -- sauce like

Tabasco

 

Wash the mirlitons, peel them, then split them in half and remove the seeds. Cut

them into bite-sized cubes and set aside.

 

Put the olive oil and onion in a lidded skillet that will comfortably hold all

the ingredients. Turn on the heat to medium high. Saute, tossing frequently,

until the onion is translucent, about 4 minutes. Add the mirlitons and garlic

and saute until the garlic is fragrant, about a minute more.

 

Add the parsley, thyme, bay leaf, and wine, let it come to a boil, and add the

tomatoes, a healthy pinch of salt, a small pinch or so of cayenne, or a few

dashes of hot sauce to taste. Stir, lower the heat to a slow simmer, and cover

the pan. Simmer until the mirlitons are tender, about half an hour.

 

 

 

- - - - - - - - - - - - - - - - - -