This dish from Plenty by Ottolenghi is warming, filling yet light, and very healthy; the perfect way to cut through all the rich and decadent food we have been indulging in throughout the festive period!
We have been going through a bit of a vegetable stock making phase recently, experimenting with various types of white and brown stocks. The broth in this recipe has a lovely clarity and sweetness to its character. The use of parsnip to make the dumplings is novel (I would never have thought to use it in this way!), and the texture and taste works extremely well. Parsnip is one of my favourite vegetables, and when autumn / winter hits, I always pick up some each time we do a grocery shop.
All round, this dish is a winner where we’re concerned – a great way to brighten up the frosty, wintery January days in the northern hemisphere!
- 3 tbsp olive oil
- 3 carrots, peeled and cut into batons
- 5 celery sticks, cut into chunks
- 1 large onion, quartered
- ½ celeriac, peeled and roughly chopped
- 7 garlic cloves, peeled
- 5 thyme sprigs
- 2 small bunches of parsley, plus some chopped parsley to garnish
- 10 black peppercorns
- 3 bay leaves
- 8 prunes
- 200g floury potato (1 small, peeled and diced)
- 200g parsnips, peeled and diced
- 1 garlic clove, peeled
- 30g butter
- 60g self-raising flour
- 50g semolina
- 1 free-range egg
- Salt and white pepper
- To make the broth, heat up the olive oil in a large pot. Add the vegetables and garlic and sauté for a few minutes until they colour lightly. Add the herbs, spices and prunes and cover with cold water. Simmer for up to 1 ½ hours, skimming the surface and adding more water when needed so that at the end of the cooking you are left with enough liquid for four portions.
- Strain the broth through a fine sieve into a clean pan. Add some of the carrots and some celery or celeriac, if you like. Set aside ready for reheating.
- For the dumplings, cook the potato, parsnips and garlic in plenty of boiling salted water until soft; drain well. Wipe dry the pan in which the vegetables were cooked and put them back inside. Add the butter and sauté on a medium heat for a few minutes to get rid of the excess moisture. While hot mash them with a potato ricer or masher. Add the flour, semolina, egg and some salt and pepper and mix until incorporated. Chill for 30-60 minutes, covered with cling film.
- Reheat the broth and add salt to taste. In another pan, bring some salted water to a light simmer. Dip a teaspoon into the water and use it to spoon out the dumpling mix into the water. Once the dumplings come up to the surface, leave to simmer for 30 seconds, then remove from the water with a slotted spoon.
- Ladle the hot broth into bowls. Place the dumplings in the broth, garnish with parsley and serve immediately.