I can’t get enough of stews and soups right now, and I especially love cooking up big batches which I can portion and freeze and thus have a supply of homemade, nourishing and delicious ready meals for those cold, dark evenings when all I crave is a soothing, hot bowl in my hands.
These swede dumplings make a stew or chunky soup extra special and add exciting texture and a delicious sponge for all those flavorsome juices.
Also, check out the nutritional powerhouse going on in these comforting dumplings – 104% of your daily vitamin C needs per serving!
Ingredients: Serves 4, generously
- 1 KG (approx. 1 medium) Swede, peeled and cubed
- 6 TBSP/70G Fine semolina flour
- 10 TBSP/100G Plain flour
- 2 TBSP/20G Vegan margarine
- 1 TSP Sea salt
- 1/2 TSP Ground black pepper
- Steam or boil the swede until soft, drain and allow to steam dry, ensuring all excess water is drained off.
- Puree the swede with an immersion blender, in a food processor or mash well by hand.
- Mix in the remaining ingredients, it should be a firm batter of dropping consistency, add more flour if necessary.
- Use an ice cream scoop to place scoops of batter into a pot of soup of stew and simmer for 20 minutes. Optionally, place under a grill for a minute or two to brown the tops.
Low saturated fat
High in dietary fiber
High in selenium
High in thiamin
Very high in vitamin C