Vegetable Stew with Nut Dumplings
Yield
4 servingsPrep
10 minCook
90 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound | potatoes |
|
| 1 | each | parsley sprigs |
*
|
| ¼ | pound | carrots |
|
| 1 | each | celery leaves | * |
| ¼ | pound | parsnips |
|
| 2 | ounces | onions |
|
| ¼ | pound | turnip |
|
| 2 | tablespoons | vegetable oil |
|
| ½ | tablespoon | all-purpose flour |
|
| Dumplings | |||
| 2 | tablespoons | vegetable oil |
|
| 4 | tablespoons |
all-purpose flour
wheat |
|
| ¼ | cup |
bread crumbs
wheat |
|
| ¼ | cup |
walnuts
finely chopped |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Directions
Cut peeled and washed vegetables into small cubes.
Combine oil and 1½ cups of vegetables.
Cook until ight brown. Add flour and mix well.
Add a pint of water and the rest of the vegetables.
Cook slowly for about 90 minutes.
Season to taste and serve with the dumplings.
DUMPLINGS: Work oil into flour, crumbs and nuts.
Add enough water to make a stiff dough.
Roll and cut into walnut sized pieces. Cook for 25 minutes in rapidly boiling water.
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