Recipe: Hearty Green Gumbo (vegetarian)

HEARTY GREEN GUMBO

1 (10 oz) pkg frozen chopped spinach
1 bunch watercress, chopped
1 bunch parsley, chopped
1/4 cup water
1/2 cup all-purpose flour
1/2 cup vegetable oil
2 large onions, chopped
1 medium-size green bell pepper, chopped
2 celery stalks, chopped
water
1 tsp salt
1/4 tsp ground red pepper
1/4 tsp black pepper
1 cup chopped broccoli
1 cup diced parsnips or rutabaga
1 (16 oz) can cannelini beans, rinsed and drained
2 cups hot cooked rice (to serve)

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.

Servings: 6
Source: Cooking for Today, Vegetarian Recipes by Better Homes and Gardens