Parsnip Dumplings in Vegetable Broth

Parsnip dumpling in vegetable broth recipe | Cloudberry Lane

This vegetarian parsnip dumplings recipe is just so good! It's the first time that I've ever made a clear vegetable broth from scratch.  This makes an awesome starter to a veggie meal, is so simple to make and has such depth of flavour. I made this for my Dad's birthday celebrations at the weekend and it was a hit. 

The dumplings aren't what you would traditionally think of either. They're light and made out of parsnip, potato aka there's not a whole heap of dairy in there which really ticks the boxes. This recipe is the most recent that I have tried from Yotam Ottolenghi's Plenty, my absolute favourite vegetarian cookbook at the moment. I'm pretty sure I love it so much because it's so easy to adapt the recipes to be vegan, a lot of them already are, and also the flavour is always there. It's like a Cafe Paradiso dish, but with half the effort. Win win.

A little bit of coriander on top and it's ready | Cloudberry Lane

Recipe

Ingredients

For the vegetable broth you will need: 3 tbsp olive oil, 3 carrots peeled and cut into chunks, 5 celery sticks also cut into chunks, 1 large onion quartered, 1/2 celeriac roughly sliced, 7 garlic cloves peeled, 1 bouquet garni, 10 black peppercorns, 10 prunes. 

For the dumplings you will need: 200g floury potato peeled and diced, 200g parsnips peeled and diced, 1 garlic clove peeled, 30g butter, 60g self-raising flour, 50g semolina, 1 free-range egg, salt and pepper. 

Method

To make the broth, put the olive oil in a large pot. Add in the onion and garlic and stir until browned a little. Add all the other vegetables, sauté until lightly coloured. Add spices, herbs and prunes, cover with water and leave simmer for up to 1 1/2 hours. Make sure that you add a little more water to it if you need, so you'll have enough of the broth for four portions. When I made this I thought I had loads, but didn't take into account how much would actually be left once I removed the vegetables. Keep the broth in a pot, ready to be reheated later. 

For the dumplings, cook the potato, parsnip and garlic until soft. Remove from heat, drain and dry out saucepan and place them back in to saucepan. At this stage you want to add your butter and sauté the potato/parsnips for a couple of minutes. Now you need to mash them and add the flour, semolina, egg, salt and pepper and mix through. Place in a bowl and put in the fridge for 60-90 minutes. 

When you are ready to serve, bring a pot of salted water to the boil and place a teaspoon into the water. Now scoop a spoonful of the dumpling mixture and place in the water until it slides off the spoon. You can make about four or five at a time. Serve up the broth and carefully place the dumplings into the bowls. If you want another layer of flavour, top with a decent helping of parsley. 

This is delicious, I promise. You will want seconds! I kept some of the dough in the fridge for the night and had some for tea the following day. Still really good. Hope you enjoy them as much as I did...