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Vegetable Stew with Nut Dumplings

YIELD

4 servings

PREP

10 min

COOK

90 min

READY

100 min

Ingredients

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

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

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Nutrition Facts

Serving Size 185g (6.5 oz)

Amount per Serving

Calories 310 53% of calories 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