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Winter vegetable stew with dumplings
1 h 20 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 459
  • Fat about 18g
  • Carbohydrates about 61g
  • Protein about 10g
This is needed
This is needed for 4 people
  • 3 garlic clove, finely chopped
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1.4 litres vegetable bouillon
  • 45 g white flour
  • 450 g waxy potatoes, cut into approx. 2.5 cm cubes
  • 2 celery, cut into pieces approx. 3 cm long
  • 1 tsp paprika
  • 2 carrots, cut into slices approx. 1 cm thick
  • 1 tsp dried thyme
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp dried basil
  • 180 g white flour
  • 1.75 dl almond drink
  • 0.5 tsp dried oregano
  • 2 tbsp olive oil
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Add the onion and garlic, continue to cook for approx. 1 min. Remove the pan from the heat. Pour in the stock, bring to the boil while stirring. Add the vegetables, season and cook over a medium heat for approx. 25 mins.
Mix the flour with the baking powder, salt and herbs. Combine the almond milk and oil, add to the flour and mix into a dough. Using two spoons rinsed in cold water, shape the dough into approx. 12 quenelles, place on top of the vegetables. Cover the dumplings and cook over a medium heat for approx. 15 mins.