Vegetable Stew with Nut Dumplings
Yield
4 servingsPrep
10 minCook
90 minReady
100 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
potatoes
|
|
| 1 | each |
parsley sprigs
|
*
|
| 113.4 | g |
carrots
|
|
| 1 | each |
celery leaves
|
* |
| 113.4 | g |
parsnips
|
|
| 57.8 | ml/g |
onions
|
|
| 113.4 | g |
turnip
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 7.5 | ml |
all-purpose flour
|
|
| Dumplings | |||
| 3E+1 | ml |
vegetable oil
|
|
| 6E+1 | ml |
all-purpose flour
wheat |
|
| 59 | ml |
bread crumbs
wheat |
|
| 59 | 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.
