Hearty green gumbo
Yield: 6 Servings
Ingredients:
- 1 pk Frozen chopped spinach (10 -oz)
- 1 bn Watercress; chopped
- 1 bn Parsley; chopped
- 1/4 c Water
- 1/2 c All-purpose flour
- 1/2 c Cooking oil
- 2 lg Onions; chopped
- 1 md Green pepper; chopped
- 2 Celery stalks; chopped Water
- 1 ts Salt
- 1/4 ts Ground red pepper
- 1/4 ts Black pepper
- 1 c Chopped broccoli
- 1 c Diced parsnips or rutabaga
- 1 cn Cannelini beans; rinsed and -drained
- 2 c Hot cooked rice
Instructions:
In a Dutch oven combine spinach watercress parsley and 1/4 cup of water. Bring to a boil breaking up spinach with a fork; reduce heat. Cover and simmer for 10 minutes. Drain reserving liquid and pressing liquid out with a spatula. Set greens and liquid aside. In the same Dutch oven stir together the flour and oil till smooth. Cook over medium high heat for 5 minutes stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or till reddish brown. Add onions green pepper and celery. Cook and stir over medium heat for 5 to 10 minutes or till very tender. Add enough water to reserved liquid to make 2 1/2 cups. Add liquid cooked greens salt red pepper and black pepper to onion mixture. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Add broccoli and parsnips or rutabaga. Cover and simmer about 10 minutes more or until tender. Stir in beans; heat through. To serve place rice in individual. Ladle gumbo over rice. Per serving: 403 cal; 11g pro 53g carb 19g fat Source: Cooking for Today Vegetarian Recipes 1993 Better Homes and Gardens format by Lisa Crawford
