Ingredients

1/2 pound potatoes
1 each parsley sprig
1/4 pound carrots
1 each celery leaf
1/4 pound parsnips
2 ounce(s) onions
1/4 pound turnips
2 Tbsp. oil
1/2 Tbsp. all purpose flour
Dumplings:
2 Tbsp. oil
4 Tbsp. wholewheat flour
1/4 C.(s) wholewheat breadcrumbs
1/4 C.(s) finely chopped walnuts

Cooking Instructions

Cut peeled and washed vegetables into small cubes. Combine oil and 1 1/2 C. of vegetables. Cook till light brown. Add flour and mix well. Add a pint of water and the rest of the vegetables. Cook slowly for about 90 minutes. Season to taste and serve with the dumplings. Dumplings: work oil into flour, crumbs and nuts. Add enough water to make a stiff dough. Roll and cut into walnut sized pieces. Cook for 25 minutes in rapidly boiling water.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)