1/2 lb Potatoes

1 ea Parsley sprig

1/4 lb Carrots

1 ea Celery leaf

1/4 lb Parsnips

2 oz Onions

1/4 lb Turnips

2 tb Oil

1/2 tb All purpose flour

---------DUMPLINGS---------- 2 tb Oil

4 tb Wholewheat flour

1/4 c Wholewheat breadcrumbs

1/4 c Finely chopped walnuts

Cut peeled & washed vegetables into small cubes. Combine oil & 1 1/2 cups of vegetables. Cook till ight brown. Add flour & mix well. Add a pint of water & the rest of the vegetables. Cook slowly for about 90 minutes. Season to taste & serve with the dumplings. DUMPLINGS: Work oil into flour, crumbs & nuts. Add enough water to make a stiff dough. Roll & cut into walnut sized pieces. Cook for 25 minutes in rapidly boiling water. "The Vegetarian Times Cookbook"