Vegetable Stew with Nut Dumplings Recipe

Name: Vegetable Stew with Nut Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound potatoes; 1 each parsley sprigs; 1/4 pound carrots; 1 each celery leaves; 1/4 pound parsnips; 2 ounces onions; 1/4 pound turnip; 2 tablespoons vegetable oil; 1/2 tablespoon flour, all-purpose; 2 tablespoons vegetable oil; 4 tablespoons flour, all-purpose wheat; 1/4 cup bread crumbs wheat; 1/4 cup walnuts finely chopped

Servings: persons

1/2 pound potatoes
1 each parsley sprigs
1/4 pound carrots
1 each celery leaves
1/4 pound parsnips
2 ounces onions
1/4 pound turnip
2 tablespoons vegetable oil
1/2 tablespoon flour, all-purpose
2 tablespoons vegetable oil
4 tablespoons flour, all-purpose wheat
1/4 cup bread crumbs wheat
1/4 cup walnuts finely chopped

1
Cut peeled and washed vegetables into small cubes.
2
Combine oil and 1 1/2 cups of vegetables.
3
Cook until ight brown.
4
Add flour and mix well.
5
Add a pint of water and the rest of the vegetables.
6
Cook slowly for about 90 minutes.
7
Season to taste and serve with the dumplings.
8
DUMPLINGS: Work oil into flour, crumbs and nuts.
9
Add enough water to make a stiff dough.
10
Roll and cut into walnut sized pieces.
11
Cook for 25 minutes in rapidly boiling water.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound potatoes, 1 each parsley sprigs, 1/4 pound carrots, 1 each celery leaves, and more.

Yes, Vegetable Stew with Nut Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stew with Nut Dumplings

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