Vegetable stew with nut dumplings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Potatoes |
| 1 | each | Parsley sprig |
| ¼ | pounds | Carrots |
| 1 | each | Celery leaf |
| ¼ | pounds | Parsnips |
| 2 | ounces | Onions |
| ¼ | pounds | Turnips |
| 2 | tablespoons | Oil |
| ½ | tablespoon | All purpose flour -------DUMPLINGS---------- |
| 2 | tablespoons | Oil |
| 4 | tablespoons | Wholewheat flour |
| ¼ | cup | Wholewheat breadcrumbs |
| ¼ | cup | Finely chopped walnuts |
Directions
Cut peeled & washed vegetables into small cubes. Combine oil & 1½ cups of vegetables. Cook till ight brown. Add flour & mix well.
Add a pint of water & the rest of the vegetables. Cook slowly for about 90 minutes. Season to taste & serve with the dumplings.
DUMPLINGS: Work oil into flour, crumbs & nuts. Add enough water to make a stiff dough. Roll & cut into walnut sized pieces. Cook for 25 minutes in rapidly boiling water.
"The Vegetarian Times Cookbook"