Vegetarian Gumbo

• 1/2 cup vegetable oil
• 1/3 cup flour
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 3 stalks celery, chopped
• 1 28-oz. can diced tomatoes
• 2 cups fresh or frozen green beans
• 3 carrots, sliced
• 1 parsnip or turnip
• 1 Tbs. ground cumin
• 1 Tbs. paprika
• 1 Tbs. dried oregano
• 1/4 tsp. cayenne pepper
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• 1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.

• 2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups vegetable broth. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice.

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  image and recipe from vegetarian times