Vegetable Stew With Parsley Dumplings - cooking recipe

Ingredients

1 None cauliflower, stem removed and cut into florets
1/2 bunch parsley, finely chopped
None None grated nutmeg
125 g durum wheat flour
2 None medium eggs
30 g parmesan cheese, grated
1 None medium onion, peeled and diced
2 cloves garlic, peeled and diced
1 tbsp olive oil
1 litre vegetable stock
2 x 400g tins chopped tomatoes
200 g frozen peas

Preparation

Blanch cauliflower florets in boiling salted water for about 8 mins, until soft. Set aside.
To make the dumplings, bring 1 cup water to a boil. Season and add a pinch of nutmeg. Add flour and stir with a wooden spoon until mixture turns into a thick paste. Transfer to a bowl and allow to cool. Beat eggs into cooled mixture, 1 at a time, beating well between additions. Add cheese and 1/2 the parsley. To cook, bring a pot of salted water to a boil. Spoon 2 tbsp mixture into hot water. Repeat with remaining mixture. Simmer for 10-15 mins. Drain.
For the vegetable stew, heat olive oil over medium heat. Sweat onions until translucent. Add garlic and saute briefly. Add stock and tomatoes, bring to a boil then simmer for about 10 mins. Add peas and cook for 5 mins. Add cauliflower and dumplings. Season. Serve with remaining parsley sprinkled on top.