Swede Dumplings

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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.

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These swede dumplings make a stew or chunky soup extra special and add exciting texture and a delicious sponge for all those flavorsome juices.

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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

Method:

  1. Steam or boil the swede until soft, drain and allow to steam dry, ensuring all excess water is drained off.
  2. Puree the swede with an immersion blender, in a food processor or mash well by hand.
  3. Mix in the remaining ingredients, it should be a firm batter of dropping consistency, add more flour if necessary.
  4. 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.

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Nutritional Benefits

Low saturated fat

No cholesterol

High in dietary fiber

High in selenium

High in thiamin

Very high in vitamin C

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This entry was posted in vegan, Vegetarian and tagged , , , , , , . Bookmark the permalink.

12 Responses to Swede Dumplings

  1. Perfect dumplings! Can these be cooked in a slow cooker? I’m wondering if potato or a generic free-from flour would be ok or too heavy?

  2. polianthus says:

    Just recently had a conversation with someone about crayfish stew with dumplings – a staple in the caribbean apparently, your recipe looks lovely too

  3. taylfeather says:

    I’m on the same soup/stew kick! Nothing quite like a hot bowl of bliss to warm you through. This looks friggin delish, I’m making it ASAP!

  4. Tami says:

    I had to look up what a swede is and I think it’s what we call either a turnip or a rutabaga! This looks yummy!

  5. Sophie33 says:

    Your stew with the dumplings looks really cool & warm! I just made yesterday a coffee stew with home-made egg-free cheesy dumplings! On my blog soon! 🙂 x

  6. elisabetta says:

    Now I know what to do with a swede! Thank you!

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