Ingredients
- 1 parsley sprig
- 1 celery leaf
- 140 gr potatoes
- 65 gr parsnips
- 60 gr turnips
- 60 gr carrots
- 60 ml oil
- 32 gr wholewheat flour
- 32 gr wholewheat breadcrumbs
- 30 gr walnuts (finely chopped)
- 28 gr onions
- 4 gr all purpose flour
Cut peeled & washed vegetables into small cubes. Combine oil & 1.5 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"
