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Parsnip dumplings in broth from Plenty (page 28) by Yotam Ottolenghi

  • semolina
  • bay leaves
  • carrots
  • celery
  • garlic
  • onions
  • parsley
  • thyme
  • black peppercorns
  • prunes
  • parsnips
  • celeriac

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Notes about this recipe

  • raybun on May 14, 2017

    This is the first Ottolenghi recipe I haven't loved . I was definitely underwhelmed by this dish that I followed to the letter. It was too mild for me and I felt the texture of the dumplings was off. The broth smelt fantastic but didn't have much flavour either ?? I'm really surprised! Nothing a fresh baguette and a lump of Roquefort couldn't fix...

  • finebec on May 01, 2017

    Outstanding, both broth and the dumplings. Found the following things made a difference: skimming off the oil in the beginning; using the fresh as possible celery root

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