Parsnip stew with cheese dumplings

Name: Parsnip stew with cheese dumplings
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Parsnips; 500 g Pumpkin, 250 g carrots; 500 g Savoy cabbage, 1 onion; 2 TABLESPOONS oil, 2 tablespoons vegetable broth; 1/2 bunch parsley, 1/8 l milk; 1 TABLESPOON butter/margarine; 7-10 Tbsp salt, 65 g semolina, 1 egg (size M); 75 g grated gouda, pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Parsnips
500 g Pumpkin, 250 g carrots
500 g Savoy cabbage, 1 onion
2 TABLESPOONS oil, 2 tablespoons vegetable broth
1/2 bunch parsley, 1/8 l milk
1 TABLESPOON butter/margarine
7-10 Tbsp salt, 65 g semolina, 1 egg (size M)
75 g grated gouda, pepper

Directions

1
Wash, peel and chop the parsnips. Cut pumpkin into slices, remove seeds, peel and dice. Peel, wash and slice carrots. Clean, wash and slice savoy cabbage. Peel and chop onion
2
Heat the oil in a large pot. Sauté vegetables and onion. Stir in 1 1/2 l water and stock, bring to the boil. Simmer for 20-25 minutes
3
Wash and chop the parsley. Boil milk, fat and salt. Sprinkle in semolina and stir until the mixture comes off the pot as a dumpling. Pour into a bowl. Stir in egg, 50 g cheese and parsley, season to taste
4
With 2 moistened teaspoons of dumplings and let them simmer in plenty of boiling salted water for 5-8 minutes until they float on top. Serve in the soup. Season to taste and sprinkle with the rest of the cheese