Vegetable Stew With Parsley Dumplings Recipe

Name: Vegetable Stew With Parsley Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None cauliflower, stem removed and cut into florets; 1/2 bunch parsley, finely chopped; None None grated nutmeg; 125 g durum wheat flour; 2 None medium eggs; 30 g parmesan cheese, grated; 1 None medium onion, peeled and diced; 2 cloves garlic, peeled and diced; 1 tbsp olive oil; 1 litre vegetable stock; 2 x 400g tins chopped tomatoes; 200 g frozen peas

Servings: persons

1 None cauliflower, stem removed and cut into florets
1/2 bunch parsley, finely chopped
None None grated nutmeg
125 g durum wheat flour
2 None medium eggs
30 g parmesan cheese, grated
1 None medium onion, peeled and diced
2 cloves garlic, peeled and diced
1 tbsp olive oil
1 litre vegetable stock
2 x 400g tins chopped tomatoes
200 g frozen peas

1
Blanch cauliflower florets in boiling salted water for about 8 mins, until soft. Set aside.
2
To make the dumplings, bring 1 cup water to a boil. Season and add a pinch of nutmeg. Add flour and stir with a wooden spoon until mixture turns into a thick paste. Transfer to a bowl and allow to cool. Beat eggs into cooled mixture, 1 at a time, beating well between additions. Add cheese and 1/2 the parsley. To cook, bring a pot of salted water to a boil. Spoon 2 tbsp mixture into hot water. Repeat with remaining mixture. Simmer for 10-15 mins. Drain.
3
For the vegetable stew, heat olive oil over medium heat. Sweat onions until translucent. Add garlic and saute briefly. Add stock and tomatoes, bring to a boil then simmer for about 10 mins. Add peas and cook for 5 mins. Add cauliflower and dumplings. Season. Serve with remaining parsley sprinkled on top.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 None cauliflower, stem removed and cut into florets, 1/2 bunch parsley, finely chopped, None None grated nutmeg, 125 g durum wheat flour, and more.

Yes, Vegetable Stew With Parsley 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.

That's it — enjoy your meal!

Vegetable Stew With Parsley Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions