Ingredients
- 1 parsley sprig
- 1 celery leaf
- 1/2 lb potatoes
- 1/4 lb parsnips
- 1/4 lb turnips
- 1/4 lb carrots
- 4 tb oil
- 4 tb wholewheat flour
- 1/4 c wholewheat breadcrumbs
- 1/4 c walnuts (finely chopped)
- 2 oz onions
- 1/2 tb all purpose flour
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"
