Parsnip dumplings in broth
main | vegan
Serves 4
Ingredients
2 tbsp olive oil
2 carrots, peeled and cut into batons
4 stems celery, cut into chunks
5 garlic cloves, peeled
1 onion, quartered
½ celeriac, peeled and cut roughly
3 sprigs fresh thyme
2 small bunches flat-leaf parsley
10 peppercorns
2 bay leaves
3 tbsp frozen peas
For the dumplings:
200g floury potato, peeled and diced
200g parsnip, peeled and diced
1 garlic clove, peeled
30g butter (or vegan alternative)
60g self-raising flour
50g semolina
1 egg (or chia egg)
Salt and white pepper
Method
- Sauté the vegetables, bar the peas, until lightly coloured. Add the herbs and spices, cover with cold water and simmer for two hours, skimming and adding water as needed.
- Boil the potato, parsnip and garlic in salted water until soft. Drain, and sauté in butter to remove moisture. Mash, whisk in the flour, semolina, egg and a little seasoning, cover with cling-film and refrigerate. Strain the stock through a fine sieve, and reheat, along with some of the cooked carrot sticks. Season generously and, two minutes before serving, add the peas.
- Bring a pot of salted water to a simmer and, using a hot teaspoon, drop in small dumplings. Cook until they rise to the top, leave for 30 seconds, then transfer to the hot broth, garnish with parsley and serve.