Herb Dumplings in a Winter Vegetable Broth
[recipe title=”Herb Dumplings in a Winter Vegetable Broth” servings=”2″ time=”1hr 30mins” difficulty=”easy” image=”https://rekhagardenkitchen.com/wp-content/uploads/2018/12/fullsizeoutput_6fe7.jpeg” description=”A quick pick me up yet delicious, heart warming Broth.”][recipe-notes]
Cooking Tips:
* Use stale slices of bread for this recipe.
* Use ‘pouches’ ready made stock. Ones I like using best came from Waitrose and Tesco. Bouillon powder mixed in water can be quiet salty.
*Substitute leftover Roast Chicken (roughly diced) instead of Vegetables.
* To substitute Egg: add 1/2tsp of Baking Powder and bind with tepid Water.
[/recipe-notes]
[recipe-ingredients]
– Breadcrumbs of a slice of Bread
– 1tbsp Self Raising Flour
– 1tbsp Chopped Fresh Parsley
– 1tbsp Mixed Chopped Seasonal Herbs (Fresh Dill,Fennel,Sage and Thyme)
– 2 Cloves of crushed Garlic
– pinch of Turmeric Powder
– Fine sea salt and cracked black pepper to taste
– 1 beaten Egg (small)
– 700ml Vegetable Stock
– Baby Winter Vegetables of your choice (I used Baby Turnips,Carrots and young Winter Spinach. Also used Stalks of young Chard).
– 1 Bayleaf and a few whole Black Peppercorns
[/recipe-ingredients] [recipe-directions]
1. In a mixing bowl, place breadcrumbs, flour, herbs, Turmeric powder, crushed garlic and seasoning. Mix well, stir in the Oil.
2. Add a teaspoon of egg at a time to bind until a dough ball is formed.(I used less than half the beaten egg). Cover and place in fridge to firm up for 45mins.
3. Make dumplings. Each dumpling to be made with just a little over 1 teaspoon of mixture. (Note: they double in size).
4. Place in a Pan over a high heat, Stock, all vegetables (except Chard Stalk slithers, Spinach and Spring Onion), Bayleaf and Peppercorns. Once it comes to boil, reduce heat to gentle simmer for 10 minutes.
5. Carefully drop the herb dumplings and allow to cook for further 15 minutes.
6. Add Chard stalk slithers cook for final 5 minutes.
7. Arrange in Bowl a few Spinach leaves and Spring Onion leaves (cut to desired lengths). Using a slotted Spoon place a few dumplings into individual Bowls. Finally add the vegetables and broth over the whole arrangement.
8. Garnish with more fresh herbs and serve immediately.
ENJOY x
[/recipe-directions]
[/recipe]
