| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Eastern European |
|
8 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter |
| 1 |
|
Celery root knob; grated or chopped |
| 1 |
|
Carrot; finely chopped |
| 1 |
md |
Onion; minced |
| 1/2 |
|
Head cauliflower; finely chopped |
| 4 |
|
Hard rolls; diced and soaked in 2/3 cup milk |
| 2 |
|
Eggs |
| 4 |
|
Tablespoons; all-purpose flour |
| 1 |
ts |
Salt |
|
|
Several grindings of black pepper |
| 7 |
qt |
Salted water; (up to 8) |
INSTRUCTIONS
from the Dumplings Cookbook by Maria Polushkin
In a large skillet, melt half the butter. Saute the celery root, carrot and
onion for 15 minutes. Stir occasionally.
Add the cauliflower, and continue cooking another 15 minutes.
Squeeze the excess milk from the rolls and tear them into a bowl. Add the
eggs and mix. Stir in flour, then add the cooked vegetables, salt, and
pepper. Mix well.
Form walnut-sized dumplings.
Bring the salted water to a boil. Drop the dumplings into the boiling
water. Simmer for 12-15 minutes. Test to be sure they are cooked through.
Drain.
Melt the remaining butter and brown the dumplings in butter, over medium
heat. Cook for about 5 minutes.
Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Mar 01, 1998
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