| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Soups/stews | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Potatoes |
| 1 | Parsley sprig | |
| 1/4 | lb | Carrots |
| 1 | Celery leaf | |
| 1/4 | lb | Parsnips |
| 2 | oz | Onions |
| 1/4 | lb | Turnips |
| 2 | tb | Oil |
| 1/2 | tb | All purpose flour ——-DUMPLINGS———- |
| 2 | tb | Oil |
| 4 | tb | Wholewheat flour |
| 1/4 | c | Wholewheat breadcrumbs |
| 1/4 | c | Finely chopped walnuts |
INSTRUCTIONS
Cut peeled & washed vegetables into small cubes. Combine oil & 1 1/2 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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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