Celeriac dumplings in tomato broth | Reader's Digest New Zealand
Fluffy white dumplings in a light tomato and vegetable broth make a delicious hearty lunch or supper. The soup can be made in advance, and the dumplings can be shaped and chilled to be simmered just...
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Cooking tools:
- Grill
- Blender
- Food processor
- Potato masher
- Kitchen scale
- Measuring cup
- Saucepan
- Slotted spoon
- Measuring spoon
- Ladle
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Paper towel
- Zip-top bag
- Serving bowl
- Stove
Ingredients
- 1 red capsicum
- 1 tablespoon extra virgin olive oil
- 1 leek, white part only, thinly sliced
- 1 clove garlic, crushed
- 1 litre vegetable stock, preferably homemade
- 1 tablespoon tomato paste
- 1 cup (155 g) frozen peas
- 2 tomatoes, about 100 g in total, peeled and roughly chopped
- salt
- pepper
- sprigs of fresh basil to garnish
- 150 g celeriac, diced, or 50 g cooked celeriac, mashed
- 1 cup (80 g) fine fresh white breadcrumbs
- 125 g soft, mild goat's cheese
- 2 teaspoons chopped fresh basil
- 1 egg, beaten
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