| 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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