An easy and hearty vegetarian recipe for parsnip and potato dumplings as well as a simple cremini mushrooms sauce to serve them with. Planning ahead is required as the potatoes need to fully cool before they are formed into dumplings and boiled.
For the potato dumplings (Kartoffelknödel):
750gstarchy potatoes(about 4 medium potatoes)
250gparsnip,peeled and and cut diagonally into 1-1,5 cm thick slices
generous pinch of sea salt
80gflour(I used spelt, Type 630)
chopped flat-leaf parsley,to garnish
For the gravy:
400gcremini mushrooms,thinly sliced
4tablespoonsflour(spelt Type 630)
2cupsvegetable broth(500 ml)
sea salt and freshly ground pepper,to taste
2teaspoonsfresh thyme leaves,finely chopped
For the potato dumplings:
Wash the potatoes and place them in a large saucepan filled with cold water. Bring to a boil, then reduce to medium heat and cook for 20-25 min, or until tender. Drain the water and return the potatoes to the stove. With the heat turned off let the pot stand on the burner until the moisture is evaporated and skin of the potatoes is dry.
Meanwhile, as the potatoes are cooking, set a steamer basket in a saucepan with 4-5 cm of simmering water. Add the parsnip. Cover and reduce heat to medium and let cook until tender; about 10-15 minutes. As soon as the parsnip is tender, remove from the heat.
Once the potatoes are cooked, peel them and while still hot, press through a potato press (alternatively grate the potatoes). Do the same with the parsnips. Set aside to cool completely in the bowl.
Add the minced garlic to the potato mixture and season with salt. Sprinkle with the flour and potato starch, and use your hands to loosely mix. Add the lightly beaten egg and mix it in with a fork. Then, using your hands again, knead the mixture together until you get a smooth dough that can be formed into dumplings (adding a little more flour or starch if the mixture is too sticky). Form the dough into 7-8 dumplings.
Bring a large saucepan with lightly salted water to a boil, then reduce heat to light simmer. Gently place the dumplings into the pot of boiling water. Cover with a lid and allow the water to come back to a boil. Reduce the heat and partially cover with the lid. Cook for 15-20 minutes. While the potatoes are cooking, prepare the gravy (method below).
When the potato dumplings float to the top, use a flat spoon with holes to lift it out of the water, drain well and serve immediately.
For the gravy:
In a large skillet over medium to medium-high heat, melt the butter. Add the shallot and mushrooms and cook for 10 minutes, stirring frequently. Cook until the mushrooms are soft and most of the liquid is evaporated.
Stir in the flour with a large whisk and reduce heat to medium. Cook for another minute or two.
Slowly add the broth, whisking together to combine. Then add the thyme.
Reduce the heat to low simmer and continue to stir until the gravy reaches the desired thickness, about 5 minutes. If it appears too thin, whisk in a little more flour. If too thick, add a little more broth. Season with salt and fresh ground black pepper, to taste.
Serve with the potato dumplings. Garnish with parsley, if desired. Enjoy!