The weather has been cold and rainy here-it is winter in the Southern Hemisphere. As a result, I have been making soup for dinner. Parsnip Dumplings in Broth is another excellent recipe from the cookbook PLENTY. I am going to skip the broth part of the recipe assuming that everyone has their favorite stock recipe veg or not. Here is the recipe for the dumplings:
- 1 Russet Potato Peeled and Diced
- 1 1/2 Cups Peeled and Diced Parsnips
- 1 Garlic Clove
- 2 Tbsp Butter
- 1/2 Cup Flour
- 1/3 Cup Semolina
- 1 Egg
- Salt and Pepper
- Chopped Parsley for Garnish
NOTE: I did not have Semolina and used unbleached flour only-the dumplings turned out delicious
Cook the potato, parsnip and garlic in salted boiling water until soft. Remove from pan, wipe pan out so that it is dry and place potato, parsnip and garlic back in the pan. Add butter and mash together with a potato masher.
Add remaining ingredients, mix into a mush ball. Place mush ball in plastic wrap and chill for 30 to 60 minutes.
After the mush has chilled, boil salted water and reduce to simmer. Drop dumpling mush (tablespoon sized) into simming water. Allow dumpling to flot to top and continue to simmer for 30 seconds to 1 minute.
Place dumplings in reheated hot broth and serve with a chopped parsley garnish.
I had my doubts about the dumplings half way through the recipe but this recipe is now a favorite of mine- dumplings are delicious and so very comforting served in broth.
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