Recipe - Hearty Green Gumbo

1 pack Frozen chopped spinach (10
oz)
1 bn Watercress; chopped
1 bn Parsley; chopped
One fourth cup Water
One half cup Allpurpose flour
One half cup Cooking oil
2 lg Onions; chopped
1 md Green pepper; chopped
2 Celery stalks; chopped
Water
1 teaspoon Salt
One fourth teaspoon Ground red pepper
One fourth teaspoon Black pepper
1 cup Chopped broccoli
1 cup Diced parsnips or rutabaga
1 cn Cannelini beans; rinsed and
drained
2 cup Hot cooked rice

In a Dutch oven combine spinach, watercress, parsley and One fourth 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 One half 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
Posted to MMRecipes Digest V3 #260

Date: 23 Sep 96 00:03:51 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM