1/2 pound of potatoes 1 Parsley sprig 1/4 pound of carrots 1 Celery leaf 1/4 pound of parsnips 2 ounces of onions 1/4 pound of turnips 2 tablespoons of oil 1/2 tablespoon of all purpose flour Dumplings 2 tablespoons of oil 4 tablespoons of whole wheat flour 1/4 cup of whole wheat breadcrumbs 1/4 cup of finely chopped walnuts
Cut peeled & washed vegetables into small cubes. Combine oil & 1 1/2 cups of vegetables. Cook till light brown. Add flour & mix well. Add a pint of water & the rest of the vegetables. Cook slowly for about 90 minutes. Season to taste & serve with the dumplings. DUMPLINGS: Work oil into flour, crumbs & nuts. Add enough water to make a stiff dough. Roll & cut into walnut sized pieces. Cook for 25 minutes in rapidly boiling water. "The Vegetarian Times Cookbook" From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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