Recipe - Eastern European Vegetable Dumplings

1 Stick butter
1 Celery root knob; grated or
chopped
1 Carrot; finely chopped
1 md Onion; minced
One half Head cauliflower; finely
chopped
4 Hard rolls; minced and soaked
in 2/3 cup milk
2 Eggs
4 Tablespoons; allpurpose
flour
1 teaspoon Salt
Several grindings of black
pepper
7 qt Salted water; (up to 8)

from the Dumplings Cookbook by Maria Polushkin

In a large skillet, melt half the butter. Saute the celery root, carrot and
onion for 15 minutes. Stir occasionally.

Add the cauliflower, and continue cooking another 15 minutes.

Squeeze the excess milk from the rolls and tear them into a bowl. Add the
eggs and mix. Stir in flour, then add the cooked vegetables, salt, and
pepper. Mix well.

Form walnutsized dumplings.

Bring the salted water to a boil. Drop the dumplings into the boiling
water. Simmer for 1215 minutes. Test to be sure they are cooked through.
Drain.

Melt the remaining butter and brown the dumplings in butter, over medium
heat. Cook for about 5 minutes.
Posted to recipeludigest by Eeyore efalt@zianet.com on Mar 01, 1998