Slow-cooking vegetables feels antiquated and, well, dull, but here the low and slow cooking method brings out an amazing caramelized sweetness and a new way to imagine cooking vegetables this fall.
1/3 cup coconut oil
7 garlic cloves, sliced
1/2 white onion, diced
3 anchovies (optional)
1/4 cup water
1 pound okra, cut to rounds
1 fennel bulb, sliced
1/2 pound carrots, roughly chopped
15 sage leaves, divided
1/2 - 1 tsp. salt
In a dutch oven, bring coconut oil to medium heat. Sautée garlic, onions, pepper flakes and anchovies for 7-8 minutes, until translucent but not browned.
Add the water, okra, fennel and carrots. Cut the sage into slivers, reserving about 2 leaves for garnishing. Add sage and salt to the pot and stir.
Cover and reduce to low. Cook for 1 hour and 30 minutes, stirring occasionally.
Remove the lid and increase the heat to medium-high. Stir constantly for 5-10 minutes to lightly brown some parts. Serve hot or room temperature, garnished with fresh sage.