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
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
