Vegetable Stew With Parsley Dumplings

• 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

1. Blanch cauliflower florets in boiling salted water for about 8 mins, until soft. Set aside.
2. 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.
3. 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.

cauliflower, parsley, nutmeg, durum wheat flour, eggs, parmesan cheese, onion, garlic, olive oil, vegetable stock, tins, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/24521 (may not work)