Healthy Gumbo Z’Herbes Recipe from the New Orleans School of Cooking

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 Healthy Gumbo Z'Herbes Recipe from the New Orleans School of Cooking


Components:

4 quarts vegetable inventory

1 cup chopped environmentally friendly onions

1 smaller head cabbage, shredded

2 Tbls. clean-snipped parsley

1 tsp. Salt                                                                                    ‘

2 Tsp. minced garlic

½ lb. crimson beans Soaked

1 Tbls. Sugar

2 (10-ounce) pkgs. Frozen chopped spinach

½ Tsp. floor bay leaves

1 (10-oz) pkg. frozen chopped mustard greens

2 Tbls. vinegar

1 (10-oz.) pkg. frozen chopped turnip greens

¼ tsp. pink pepper

3 Tbls. flour

Salt and pepper to style

3 Tbls. vegetable oil

1 ½ cups chopped onions

Technique: Cook shredded cabbage in 2½ quarts of vegetable stock about 15 minutes.  In yet another massive pot, bring 1½ quarts of vegetable inventory to a boil.  Place frozen spinach and greens in the boiling inventory and prepare dinner until accomplished- about 20 minutes.

Although greens are cooking, make a roux of flour and oil by stirring consistently in an iron skillet on medium superior warmth.  When nicely brown, incorporate chopped onions and inexperienced onions. Now set anything in the greatest pot, which includes parsley and seasonings. Prepare dinner yet another 20 minutes or so. Serve around rice, if wanted. Freezes perfectly.

SERVINGS: Makes 10 to 12

Ingredients:

4 quarts vegetable stock

1 cup chopped inexperienced onions

1 compact head cabbage, shredded

2 Tbls. fresh-snipped parsley

1 tsp. Salt                                                                                    ‘

2 Tsp. minced garlic

½ lb. pink beans Soaked

1 Tbls. Sugar

2 (10-ounce) pkgs. Frozen chopped spinach

½ Tsp. ground bay leaves

1 (10-oz) pkg. frozen chopped mustard greens

2 Tbls. vinegar

1 (10-oz.) pkg. frozen chopped turnip greens

¼ tsp. purple pepper

3 Tbls. flour

Salt and pepper to taste

3 Tbls. vegetable oil

1 ½ cups chopped onions

Course of action: Cook dinner shredded cabbage in 2½ quarts of vegetable inventory about 15 minutes.  In one more major pot, bring 1½ quarts of vegetable stock to a boil.  Place frozen spinach and greens in the boiling stock and prepare dinner until done- about 20 minutes.

Although greens are cooking, make a roux of flour and oil by stirring regularly in an iron skillet on medium substantial warmth.  When properly brown, incorporate chopped onions and inexperienced onions. Now put all the things in the greatest pot, which includes parsley and seasonings. Cook another 20 minutes or so. Provide more than rice, if ideal. Freezes properly.

SERVINGS: Makes 10 to 12



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