|"Serves 4" but I recommend doubling for more than 2|
So...I truly believe in my heart of hearts that the northwoods conifers revolted, leaving my unable to post this delicious recipe. But, 24 hours later, here is a delicious recipe especially deserving of a cold rainy day like today. Adapted from The Vegetarian Times Cookbook, it is the quintessential comfort food-meets-locavore infusion. Enjoy!
2 cups peeled and washed of any/all of the following: Potatoes, carrots, parsnips, onion, and turnips.
1 pint water
1 tsp sage
1 tsp parsley (optional)
Salt and pepper to taste
2 tbs vegetable oil
1/2 tbs unbleached flour
After peeling, washing, and cubing is done, saute the veggies in a pan with oil. Mix in the flour, then add water. Simmer for 90 minutes.
In the meantime make the dumplings:
2 tbs olive or vegetable oil
4 tbs whole wheat flour
1/4 cup bread crumbs
1/4 cup finely chopped walnuts
Mix the dry ingredients in a bowl. Add oil, working the mixture into a stiff dough. Roll it out and cut it into walnut sized stripes or pieces. Cook for 25 minutes in rapidly boiling water. Add to the stew before serving.