---
title: 'Parsnip dumplings in broth'
url: 'https://recipes.spfinch.com/recipes/parsnip-dumplings-in-broth'
markdown: 'https://recipes.spfinch.com/recipes/parsnip-dumplings-in-broth.md'
date: '2008-11-13'
description: 'Yotam Ottolenghi 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 froze…'
taxonomy:
  category:
    - main
    - vegan
---

# Parsnip dumplings in broth

## Parsnip dumplings in broth

  ![folder](https://recipes.spfinch.com/user/themes/recipes/images/folder.svg) [main](https://recipes.spfinch.com/recipes/category:main) | [vegan](https://recipes.spfinch.com/recipes/category:vegan) ![parsnip-dumpling-broth](https://recipes.spfinch.com/user/pages/02.recipes/parsnip-dumplings-in-broth/parsnip-dumpling-broth.webp "parsnip-dumpling-broth")

[Yotam Ottolenghi](https://www.theguardian.com/lifeandstyle/2007/jan/06/foodanddrink.recipes2)

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

1. 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.
2. 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.
3. 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.

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---

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