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Vegetable Stew with Nut Dumplings

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Submitted by shithead

YIELD

4 servings

PREP

10 min

COOK

90 min

READY

100 min

Ingredients

½ 226.8
POUND G POTATOES
1 1
EACH EACH PARSLEY SPRIGS *
¼ 113.4
POUND G CARROTS
1 1
EACH EACH CELERY LEAVES *
¼ 113.4
POUND G PARSNIPS
2 57.8
OUNCES ML/G ONIONS
¼ 113.4
POUND G TURNIP
2 3E+1
TABLESPOONS ML VEGETABLE OIL
½ 7.5
TABLESPOON ML ALL-PURPOSE FLOUR
Dumplings
2 3E+1
TABLESPOONS ML VEGETABLE OIL
4 6E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
wheat
¼ 59
CUP ML BREAD CRUMBS
wheat
¼ 59
CUP ML WALNUTS
finely chopped

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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 310 53% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 18%
Sugars g
Protein 11g
Vitamin A 96% • Vitamin C 23%
Calcium 5% • Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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