Eastern European Vegetable Dumplings

Eastern European Vegetable Dumplings Ingredients

1 Stick butter	2 Eggs
1 Celery root knob; grated or	4 Tablespoons; all-purpose
1 Carrot; finely chopped	1 ts Salt
1 md Onion; minced	Several grindings of black
1/2 Head cauliflower; finely	7 qt Salted water; (up to 8)
4 Hard rolls; diced and soaked

Instructions for Eastern European Vegetable Dumplings

from the Dumplings Cookbook by Maria Polushkin In a large skillet, melt half the butter. Saute the celery root, carrot and onion for 15 minutes. Stir occasionally. Add the cauliflower, and continue cooking another 15 minutes. Squeeze the excess milk from the rolls and tear them into a bowl. Add the eggs and mix. Stir in flour, then add the cooked vegetables, salt, and pepper. Mix well. Form walnut-sized dumplings. Bring the salted water to a boil. Drop the dumplings into the boiling water. Simmer for 12-15 minutes. Test to be sure they are cooked through. Drain. Melt the remaining butter and brown the dumplings in butter, over medium heat. Cook for about 5 minutes. Posted to recipelu-digest by Eeyore on Mar 01, 1998

Main Ingredient: VegetablesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Carrot	Cauliflower	Celery
Eggs	Onion	Salt

for flavor and categorization

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